Producer // Rungeto Farmers Cooperative Society
Country // Kenya
Region // Kirinyaga
Cultivar // SL-28
Process // Wet-Process
Elevation // 1650 Meters
Harvest // November-March
Tasting Notes // Black Currant, Maple Syrup, Bright
Cup Characteristics: Kiangoi Single Origin Espresso is filled with decadent black currant notes that create a gentle a pleasant brightness backed by a little citrus zest. The body is reminiscent of maple syrup, and the coffee finishes with a slight roasted nut hue.
Sourcing information: Along the southern slopes of Mount Kenya a Cooperative society named Rungeto runs three factories: Kii, Karimikui and Kiangoi. These three factories are known across the world as being stellar producers of some of the best coffees coming out of any country, not just Kenya. Rungeto was created in 1953 and given the three high yield factories. Its entire production rivals some Coops that have many more factories, and they recently hired a third party organization to help them increase the yield three fold over the next few years. So needless to say, the Rungeto Farmers Cooperative Society is a clear example of excellence.
We were fortunate to procure a stunning lot from Kiangoi. The lot is almost entirely of the SL-28 cultivar, which is why it stood out as one of our favorite lots we tasted all year.
Preparation Recommendations: Kiangoi is supple if pulled a little bigger and filled with an amazing sweet tart quality if pulled on the shorter end. When paired with milk, it’s like eating a lemon cookie fresh out of the oven. IN: 19.5g // OUT: 28.5-29g // @: 25s