Kiangoi

OriginKenya

Roast levelMedium

ProcessWashed

Summary

A washed coffee from the Kiangoi Factory in Kirinyaga, Kenya, produced by the Rung'eto Cooperative Society. Grown at 1600-1800 meters on volcanic Nitisol soil, this coffee features varieties Ruiru 11, SL-28, Batian, and SL-34. It offers a complex cup with medium body, balanced sweetness and acidity, with notes of cassis, blackberry, and maple syrup. Suitable for both filter and espresso brewing.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Espresso

Coffee in: 18 g
Coffee out: 55 g
Time: 24 s

Grind: fine

Filter

Coffee in: 15 g
Water: 250 g
Time: 2:45
Temperature: 96°C

Grind: medium-coarse

0:00First pour: bloom with 50ml water for 30 seconds (30 s)
0:30Second pour: gently fill up to 250ml

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Cupping score: 88
Producer: Rung’eto Cooperative Society
Altitude: 1600 - 1800 m.a.s.l
Variety: SL34, Batian, SL28, Ruiru 11
Notes: Blackcurrant, Maple, Blackberry

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The roaster

P14-Coffee

P14-Coffee is a specialty coffee roaster with a nose for the unusual. Their beans are a tour of single origins and bold processing—washed, natural, anaerobic,…

AI-assisted description, based on roaster & cupping data.

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