Kenya Kanguya

Delicate and full-body with notes of dark berry and grapefruit

The Kangiri FCS (Farmer Cooperative Society) in Kenya’s Murang’a County is known for producing high-quality Kenya coffee that showcases the unique terroir of the Aberdare Mountain range. The cooperative consists of 414 active farmers, and their coffee is processed at the Kanguya factory, situated at an altitude of 1,652 meters above sea level. The fertile clay loam soil and high elevation contribute to the exceptional flavor profiles found in Kangiri's coffee, which is harvested between October and December.

Processing Methods and Sustainability Practices

The coffee from Kangiri FCS undergoes a fully washed processing method, which is integral to the clarity and brightness characteristic of Kenyan coffees. Farmers hand-sort the ripe cherries before delivering them to the factory, where the cherries are pulped and the parchment is fermented overnight in tanks. The parchment is then washed, graded, and dried on raised beds for 9 to 15 days. This meticulous attention to detail ensures that only the highest quality beans make it through the process. The cooperative is committed to sustainability, with the Chairman actively working to renovate the society's facilities and improve farming techniques to produce more high-quality coffee.

Flavor Profile and Ideal Usage

The Kangiri FCS coffee, composed of a blend of SL 28, SL 34, Batian, and Ruiru 11 varieties, offers a vibrant and complex flavor profile that is emblematic of the best Kenyan coffees. With an average annual temperature of 20.5°C and 1,400 mm of rainfall, the growing conditions at Kangiri yield a coffee with bright acidity, a full body, and layers of fruity and floral notes. This coffee is ideal for single-origin offerings and showcases well in both pour-over and espresso preparations, providing a dynamic and flavorful experience for coffee enthusiasts.