KENYA - RUNGETO KIANGOI / SL 28, SL 34/ Washed

RUNGETO KIANGOI

The Kiangoi Factory, managed by the Rung’eto Cooperative Society, is situated in Kirinyaga, Central Kenya, specifically in the Ngariama location of Gichugu Division near Embu town. Established in the 1960s, it occupies a 7-acre plot of land, serving the Kiangoro and Karinga Villages. The area is predominantly covered in native trees, protected by the local community.

Harvest & Post-Harvest

Most of the processing in Kenya is standardised, but some variation will occur depending on the management and the cooperative’s philosophy. The description that follows is pretty standard for Kenya and will apply to most of the coffees across the different wet mills and cooperatives.

Harvest

The main flowering period occurs from February to March, with the primary harvest taking place from October to December.

The soil, primarily Nitisol, is rich and developed from volcanic materials, commonly found in highland areas and steep volcanic slopes. Nitisol exhibits superior chemical and physical properties compared to other tropical soils.

Processing

Before processing, farmers hand-sort the cherries to remove unripe and overripe ones. A 3-Disc Agaarde disc pulping machine is used to remove the skin and pulp from the cherries. The coffees are then graded by density into three categories by the pulper: Grade 1 and 2 are considered higher quality and are fermented separately, while Grade 3 is categorised as a lower grade.

The coffee is then dry fermented for 18-36 hours in concrete tanks under a roof that provides shade for better temperature control during fermentation. After fermentation, the coffees are washed and again graded by density in washing channels. They are sometimes soaked in clean water overnight.

The coffee is then sun-dried for 12 to 20 days on African drying beds. The drying time will depend on weather conditions. The coffees are covered with plastic during midday and at night for protection.