Kenya Kiriyaga


In Kenya, most farmers belong to Cooperative Societies, which each have their own wet mill. This lot comes from various small farmers on the slopes of Mt Kenya, in the Kiriyaga region, they then take their coffee to their nearest mill which is the Kiangoi Mill. The mill was established in 1995 and is part of the Rungeto Society which has over 3000 members and represents 9% of production in the Kiriyaga region. Kiangoi uses a recirculating clean river wet-mill for processing the cherries, which are then sun-dried before arriving at the dry-mill for secondary processing.

This coffee is best suited to non-pressurised brew methods and is a great one to try before adding milk.

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Tasting Notes: Information:
Pear Origin: Kenya
Red grapes Region: Kiriyaga
Citrus acidity Producer: Kiangoi mill
Processing: Washed
Varietal: SL - 28

Best brewing method for this coffee: 


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