KENYA AA RUNGETO KIANGOI

Roast               Medium / All Brewing Methods
Region             Kirinyaga
Co-operative   Rungeto
Varietal            SL28, SL34, Batian
Altitude           1600 – 1800
Soils                Clay loam soil
Process           Fully Washed
Cup Score     85.25

Tasting Notes
Apricot, lemon and honey notes carry through a light body, with hazelnuts and milk chocolate lingering in the finish.

The factories in this society were recognised after liquidation of the famous Ngiriama co-operative society which had a lot of Assets. After liquidation Karimikui joined with Kii and Kiangoi to form Rungeto farmers’ co-operative society. The factory re-opened in 1997 for coffee processing.

Over 1400 local farmers bring their ripe cherries to the co-op for hand sorting before pulping. The parchment is then fermented overnight in tanks in order to break down the sugars of the mucilage. After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights. The last stage is the drying of the coffee on raised beds, which takes between 8 and 14 days.

The management of the cooperative has implemented various processes throughout all the factories of the Rungeto FCS in order to improve the quality. One such process is to install and maintain tiles in all the washing channels and fermentation tanks to make cleaning easier. Moreover, the water for the processing is being recycled and reused. Longer lasting metal drying tables have been installed at the factories to reduce the repair costs.

KENYA PEABERRY

Roast           Medium / All brewing methods
Region         Multiple Regions
Varietal       SL28 & SL34
Altitude      1500 – 2100
Process       Fully Washed
Cup Score   82

Tasting Notes
Bright apricot and lemon acidity up front, with smooth chocolate and almond notes that linger in the finish.

Approximately 15 farmers across a mix of coops throughout the central Kenyan regions of Embu, Kisii, Kirinyaga, Machakios, Nakuru and Nyeri are responsible for the production of this Peaberry graded coffee. Grown in a picturesque location surrounded by mountains and national parks, the high altitude at which it is grown makes this bean particularly dense and concentrating the inherent bright acidity and fruity notes.

The Peaberry bean itself is somewhat of an anomaly, as it forms as a single seed or bean inside the cherry rather than the normal cherry which contains two seeds, with flattened sides facing together. Due to its rare occurrence, only about 5% of beans harvested are of the Peaberry variety. These are separated from the rest of harvest during processing, resulting in a refined and much sought-after flavour profile.