Kiangoi is a classic example of why Kirinyaga continues to be one of the most important coffee regions in Kenya.
The factory is managed by the Rung’eto Farmers’ Cooperative Society and sits near Embu, in the Ngariama location of Gichugu Division. Around 1150 smallholder producers from the surrounding villages deliver cherries to the wet mill, where the coffees are sorted, pulped, fermented, washed, graded, and dried with the kind of structure that makes Kenyan coffees so recognisable.
The cooperative was formed after the dissolution of Ngiriama FCS, bringing Kiangoi, Karimikui, and Kii together under the Rung’eto society. We have been buying coffees from Rung’eto since 2016, and their coffees have become a reference point for the kind of Kenyan profiles we look for: intense, clean, complex, and full of layered fruit.
This lot is grown on the slopes of Mount Kenya, between 1600 and 1800 metres above sea level. The area is rich in volcanic Nitisol soil, known for strong physical and chemical properties, which supports dense, well-structured coffees. Kiangoi is also interesting because it sits within tea-growing zones, adding another layer to the surrounding agricultural landscape.
Processing follows the classic Kenyan washed method. Cherries are hand-sorted, pulped using a 3-disc Agaarde disc pulper, and separated by density. The higher grades are fermented separately in concrete tanks for 18 to 36 hours, then washed, graded again in channels, sometimes soaked overnight, and dried slowly on African raised beds for 12 to 20 days.
In the cup, this is everything we want from a strong Kenyan lot: smooth, clean, complex, and intensely juicy. Raspberry, layered berries, rosewater, violet florals, sweet forest fruit, prune, dark berries, and a mild lemon acidity. Structured, vibrant, and very complete.
FORM vs FUNCTION vs LESS WASTE
We love good packaging design, but not waste. That’s why we aim for a balance between aesthetics and sustainability. Finding food-safe solutions that work across local and international recycling systems isn’t easy, but we take it seriously. For us, reuse, reduce, recycle is more than just a label.
When ordering coffee, you can choose from three packaging types:
A.M.O.C. JAR
Made from fully recyclable PET. Lightweight, durable, and made to be reused endlessly.
REFILL
A low-waste option, vacuum-packed in thin, food-grade PP without a valve or zipper. About 40% lighter than standard bags and easier to recycle. These are not retail-friendly and may lose vacuum in transit—this doesn’t affect quality. Transfer to a container after opening. Not freezer-safe unless portioned first.
KILO BAG
For larger orders, we use high-barrier packaging that protects freshness and is recyclable under certain conditions. We chose it for both performance and environmental impact.
You’ll find more on our packaging choices and sustainability approach on the about page.
ESPRESSO VS FILTER ROAST
Our filter roasts are designed for clarity and expression, but they’re great for both filter and espresso brewing. In fact, we often prefer the brighter, more expressive profile they bring to espresso.
Espresso roasts, on the other hand, are specifically developed for espresso brewing only. We don’t recommend using them for filter methods, as they’re tailored for higher extraction and a more classic cup profile.
Choose based on your taste and brew method, but know we stand behind both.
ROAST DATE
All our coffees are shipped as fresh as possible, typically within a few days of roasting. We don’t sit on a lot of stock and roast multiple times a week, so what you receive has been roasted recently, usually no longer than a 7-10 days before shipping, but it could also be roasted and shipped the same day.
You’ll find the exact roast date printed on the label. We recommend resting the coffee for a few days after roasting to allow it to degas and open up in flavour.
