Introducing; Kenya – Kiandieri. SL 28, Ruiru 11, Batian – Washed
Tastes of : Red apple, grape, orange blossom, butterscotch
Kianderi Coffee is produced by the Kianderi Coffee Factory, established in 1963 and nestled in the heart of Kirinyaga. With its flat terrain and rich red volcanic soils, Kianderi stands out as a special location for coffee cultivation. The factory is part of the Inoi Farmers’ Co-operative Society Ltd and is supported by 749 active members, all dedicated to producing exceptional coffee that we are proud to share with you.
Kianderi Coffee is made from a selection of SL28, Ruiru 11, and Batian varietals. Grown at an altitude of 1,673 meters above sea level, the beans benefit from the moderate bimodal rainfall (around 1300 mm annually) and temperatures ranging between 13 and 25 degrees Celsius. These ideal conditions create a coffee that is rich, complex, and balanced, with a bright acidity that Kenyan coffees are known for. You can expect vibrant, fruity notes with a sweet, lingering finish.
After being carefully handpicked, the cherries undergo a wet processing method at the factory, using water pumped from the nearby River Kandakame. The coffee is pulped, stored overnight, and then washed, soaked, and spread on drying tables. Throughout this process, the beans are frequently turned to ensure even drying. Once dried, the parchment coffee is delivered to the millers, ready for export and roasting. The team at the factory continues to innovate and invest in equipment like pulpers, recirculation systems, and fermentation tanks to maintain the quality of the coffee and improve production efficiency.
Discover our brewing guide here for our favourite preparations.
