Producer and Region

Nestled in the Kirinyaga region of Central Kenya, Kiangombe Factory is known for producing coffees with vibrant acidity, sweet complexity, and smooth body. Operated by a group of 650 smallholder farmers who cultivate SL28, SL34, Ruiru 11, and Batian varieties at elevations of 1,750–1,800 meters. Benefiting from rich volcanic soils and waters from the Mukengeria River, the terroir offers the ideal conditions for cultivating high-quality coffee.

Processing

The Peaberry (PB) grade sets this coffee apart, featuring small, round beans that form as a single seed in the cherry. This unique mutation concentrates the flavour, creating a refined and dynamic cup.

At Kiangombe, farmers selectively handpick cherries at peak ripeness to ensure quality. Upon arrival, the cherries are visually sorted and floated before being processed. The eco-pulping method removes skin and mucilage without fermentation, reducing water usage and preserving the coffee’s natural integrity. Parchment is sun-dried on raised beds for 7 to 18 days, with careful management to protect it from excessive heat or moisture. This precise process enhances the coffee’s depth and complexity, ensuring a consistent and vibrant cup.

Flavour

Sweet and dark fruity notes with herbal undertones, balanced by a pleasant acidity. Aromas reminding us of blackberries, with hints of rose hips and a clean, lively character.