Kenya - Kiangombe PB - 250g

This washed coffee from Kenya’s renowned Kirinyaga region showcases the unique “Peaberry” (PB) fraction, carefully crafted at the Kiangombe washing station.

Peaberry beans arise from a natural mutation where each coffee fruit develops only one seed instead of the usual two. This rare occurrence, found in around 5% of cherries, results in beans with a distinctive round shape and smaller size, meticulously identified during the sorting process.

In the cup, this coffee delights with elegant notes of white tea, rhubarb, and redcurrant. Its bright acidity and smooth, silky texture harmonize to create a truly memorable tasting experience.
 
Region:  Kirinyaga
Producer:  650 farmers, Kiangombe Factory
Elevation:  1750 – 1800 m
Variety:  Batian, Ruiru 11, SL-28, SL-34
Process:  Washed
 
About this Coffee

The name "Kiangombe," meaning "a place full of cows," reflects the area's deep agricultural roots. Fresh water from the Mukengeria River is used at the wet mill to process this coffee, highlighting a connection to the natural surroundings. The harvest season, which spans from October to December, yields coffee that beautifully expresses the unique terroir of this renowned region.

Cultivation

Farmers delivering coffee to the Kiangombe Factory grow primarily SL28, SL34, Ruiru 11, and Batian varieties in small gardens averaging less than 1 hectare. The 'SL' cultivars were originally developed by Scott Agricultural Laboratories in the 1930s and 1940s and quickly became a staple for Kenyan coffee growers due to their robust root systems. These roots help the plants thrive in limited water conditions, even without irrigation. 
Cultivation practices emphasize sustainability and Good Agricultural Practices, aiming to minimize environmental impact wherever possible.

Batian, introduced by the Kenya Coffee Research Institute in 2010, is named after the highest peak of Mt. Kenya. It stands out for its resistance to diseases like Coffee Berry Disease (CBD) and Coffee Leaf Rust (CLR), coupled with its early maturity, producing yields after just two years. Similarly, Ruiru 11 is a newer variety prized for its disease resistance and high productivity, also maturing within two years.

Harvest & Post-Harvest

To ensure top quality, farmers handpick cherries at peak ripeness, carefully sorting them visually and using flotation at the Kiangombe Factory before processing. Once accepted, cherries are processed using an eco-pulper, which efficiently removes skin and mucilage without fermentation, significantly reducing water consumption. 

The resulting parchment is dried on raised beds or solar driers for 7 to 18 days, depending on weather conditions, guaranteeing uniform drying and optimal moisture content.