Kiangoi is a 'factory,' a coffee mill in Kenya terminology, from the Kirinyaga growing district. It is a cooperative coffee, one of the processing stations of the Rung'eto Farmers Cooperative Society. While we like estate coffees, oftentimes the qualities from cooperatives is superior. In a coop, each member is tending to only 200-500 trees on less than a hectare, as opposed to a huge estate that uses agribusiness growing methods. I think it shows in the cup too. Unfortunately, I haven't been able to visit Kiangoi, as it is the second time we have offered this specific coop coffee. I usually head in the direction of Nyeri to visit coops we have worked with more extensively, and Kirinyaga is the opposite way, to the East and away from the Aberdare zone. The pictures with this review are SL-28 cultivar, the predominate type in Kirinyaga, which is a Bourbon hybrid from the 1930s developed by Scot Labs, and absolutely the best Kenya cultivar for cup quality. This is a nicely prepared AA (big bean) lot of fair size.
This AA lot of Kiangoi is a dynamic cup, with big sweetness, fresh fruits, and floral complexity. The dry fragrance has a smell of wild flowers, citrus tea, and caramel crisp. This sweet aspect smells full and clean, and deeper roasts boast a fruit leather smell (like fruit rollups), apricot and orange to be exact. The wet grounds have enormous sweetness, honey and brown sugar, along with baked fruits like peach and cherry. There's a floral note too, most easily detected on the break. This AA lot makes an impressive cup, fruited and full of clear, refined sugar sweetness. Flavors of grape juice, mulling spice, and fresh mango come out in City roasts. The list grows as the cup cools, and are highlighted by a crisp, malic acidity, like apple juice. It's a refreshing cup in the City/City+ roast range, and has so much 'Kenya' character in its complex nature. It has a nice vanilla flavor too, that works well with sweet citrus notes of mandarin and tangerine, which reverberate in the finish. Kiangoi offers a clean expression of fruit flavors, and retains a refreshing elegance in the way profile notes are seemingly highlighted, and easily discernible from one another. A true 'standout' brewed coffee.
|Processing||Wet Process (Washed)|
|Arrival date||June 2014 Arrival|
|Appearance||.2 d/300gr, AA 17-19 screen|
|Intensity/Prime attribute||Bold intensity / A complex cup, with layers of fruit, spice notes, elegant and clean|
|Roast||City to Full City will make the best brewed cup.|
|Recommended for Espresso||Yes|