Kiango sees us return to Rungeto Farmers' Co-operative for our second Kenyan coffee of the season.

Rungeto are well known for producing the very best Kenyan coffees and Kiango displays wonderful fruit flavours and a sweet and balanced cup.

Our tasting notes:

Blackcurrant, sweet lemon and dark caramel. Floral notes with a juicy and buttery mouthfeel.

Producer - Rungeto Co-operative
Altitude - 1700 - 1900 MASL
Location: Kyriniaga District, Central Kenya
Variety - SL28, SL34 
Harvest - September - January
Process - Two-stage fermentation. Washed, soaked and sun-dried. Two-stage drying process.

Kiango is located along the Southern slopes of Mountain Kenya. Along with great altitude the land has rich and fertile red volcanic soilsThe Kiango factory is one of three that make up the Rungeto Farmers Co-op Society; the co-operative was established in 1953 and is well known for producing some of Kenyas very best coffees.

Along with perfect growing conditions the attention to detail and meticulous preparation employed at Kiango involves two-stage fermentation, 24 hour soak and a carefully managed drying procedure - also carried out over two stages!

The first stage of fermentation will last for around 24 hours, beans are then washed before being placed in the secondary fermentation tank for another 12-24 hours. Once the process is completed the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed coffee will then enter soaking tanks where it can sit under clean water for up to 24 hours; the soak helps develop higher levels of acidity and complex fruit flavours in the cup - contributing to the flavour profiles that Kenyan coffees are famed for. 

The beans are then transferred to drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. During the second drying stage parchment is layered more thickly and the drying completes over 5 to 10 days. The results in the cup are something special …


A note on sourcing coffee from Kenya

The vast majority of the coffee bought and sold in Kenya is traded through the national auction system, where marketing agents enter cooperatives and estates’ coffees, and traders come to bid.

The good thing with the system in Kenya is that everything is more or less separated into small lots and different grades. By tradition and through the auction system each coffee has been evaluated separately and get a value and individual price based on the cup quality and attributes. This gives the producers great incentives to focus on quality control, as it will normally pay off.

In the last couple of years it has been possible to start buying directly from the auction using a local Kenyan company; they bid on the coffee on our behalf, after we have cupped through auction samples filtered by a local cupper. This not only helps support local, Kenyan businesses, but also makes the supply chain more efficient.