Kenya Kiangai AA Washed (Single Origin Filter)

About This Coffee

Kenya Kiangai is a radiant expression of Kenyan terroir, born from the dedication of the Kibirigwi Farmers Cooperative Society (FCS). Nestled in the country’s renowned coffee-growing highlands, the cooperative brings together around 950 smallholder farmers cultivating their plots at altitudes of 1,600–1,800 meters above sea level. At the heart of this community lies the Kiangai factory (wet mill), one of eight operated by Kibirigwi FCS. Just fifty meters from the Kibirigwi River, the mill draws upon this fresh water source to carry out the meticulous washed process that defines Kenya’s classic cup profile. Established in the 1960s, the cooperative carries with it decades of tradition and resilience—coffee farming here has not only supported livelihoods but has also been the thread binding generations of families together. The story of Kiangai is one of patience and precision. Only the ripest, crimson cherries are handpicked and sorted before pulping. The parchment then undergoes overnight fermentation, followed by careful washing and grading into P1, P2, P3, P Lights, and pods. Drying takes place on raised tables for 8–14 days, where the parchment is turned continuously under the highland sun until the desired evenness and consistency is achieved. This methodical process locks in the coffee’s vivid, fruit-forward character and hallmark clarity. But Kiangai is more than just a mill—it is a hub of progress and stewardship. The cooperative invests deeply in its members and the land: an in-house agronomist advises farmers on sustainable practices; over 200,000 seedlings are propagated annually to rejuvenate farms; organic manure is distributed to maintain soil vitality. Modern infrastructure such as tiled fermentation tanks and washing channels ensures the factory can uphold ever-rising standards of quality. Walking through Kiangai, you see more than parchment drying in the sun—you see a living tradition, families working side by side, and a collective belief in the future of Kenyan coffee. This is what gives the coffee not only its bright acidity and layered fruit notes, but also its sense of place.