Grown on the fertile southern slopes of Mount Kenya, Kiangoi coffee comes from the Rung’eto Farmers Cooperative Society, a community with deep-rooted coffee-growing traditions dating back to 1953. Today, 2,858 active smallholder farmers contribute to the cooperative across its three wet mills: Kii, Karimikui, and Kiangoi.
The region’s high elevations, volcanic soils, abundant rainfall, and network of mountain rivers create ideal conditions for producing vibrant, fruit-forward Kenyan coffees. Surrounded by the natural beauty of Kirinyaga and the slopes of Mount Kenya, these unique growing conditions give the coffee its distinctive character.
Like much of Kenya’s specialty coffee, Kiangoi is carefully washed to highlight the clarity and complexity of the cup. Ripe cherries are hand-picked and depulped on the day of harvest, then fermented in open-air concrete tanks for 24–48 hours. After fermentation, the coffee is thoroughly washed and soaked in clean water for a further 12–72 hours before being carefully dried on raised African beds.
This traditional process, combined with the exceptional growing environment, brings out a lively and expressive cup profile. Expect vibrant fruit flavours, a dry aroma reminiscent of ripe tomatoes, bright cranberry-like acidity, and a naturally sweet finish with a creamy mouthfeel.
Region: Kirinyaga, Kenya
Farmer: Rung'eto Farmers
Farm: Kiangoi
Process: Washed
Variety: Batian, SL28, SL34, Ruiru 11
Elevation: 1600-1900 MASL
Harvest: 2026
Importer: Cafe Imports