About This Single Origin 

Kenya Kianyangi Embu Washed (Single Origin Filter)

ROAST:  Filter Roast

PROCESS: Washed

REGION: Embu

ELEVATION: 1300-1900

VARIETAL:  Batian, SL28, SL34, Ruiru11

CUP: Blackcurrant, Lemon drops, Red grapes 

Say goodbye to our beloved Kevote peaberry and please welcome the Kianyangi! 

This is another classic Kenyan offering that comes from the Kianyangi Coffee Factory which is located in a region that borders on the foothills of Mt Kenya and draws water primarily from the Kamithumo river. It is a powerhouse region for high quality coffee that grows on red volcanic soil. We have roasted extraordinary coffees like this before in our lineup and are grateful for our friends at Condesa Co.Lab and Dormans for sourcing this one. Without going into the details, new buying regulations at origin this year has made securing Kenyan coffee more challenging. 

Farmers from the surrounding region own 130 trees on average and bring their cherries to the central washing station at the Kianyangi Coffee Factory for processing. This makes our coffee a blend of the most common varieties of the region which include SL28, SL34, Batian and Ruiru 11. Temperatures range between 13-24 degrees all year round with an annual rainfall of 1100mm. The combination of nutrient rich soil with steady drainage, alongside warm days and cool nights makes for great conditions to grow coffee.

The factory is managed by Miriora Njeru, who ensures meticulous attention is paid when processing this coffee. Firstly, the coffee passes through a depulper to remove its external pulp layer. Secondly, the coffee is left in tanks overnight to let the mucilage layers ferment and soften. In the morning the outer layer of the coffee is scrubbed off. Importantly, the wastewater from the washing is sustainably recirculated on the factory estate. Finally, the coffee is spread on raised drying tables and dried in parchment. Depending on the volume of coffee being processed, the ambient temperature and the broader climate this can take between 7-15 days. The coffee is then taken to the dry mill for hulling, size grading and sorting for visual defects. 

In the cup we have been finding blackberry, sweet lemon drops and red grapes. Kenyan coffees are all about celebrating acidity and clarity and we think the hard work of the Kianyanngi Factory has really paid off.