Kiangothe AA
Located in Kirinyaga County on the southern slopes of Mt. Kenya, the Kiangothe Coffee Factory operates in one of Kenya’s most celebrated coffee-producing regions. Situated between Kerugoya and Kiandai at an altitude of around 1,700 metres above sea level, the factory serves more than 1,300 smallholder farmers who cultivate coffee in the fertile highlands of Central Kenya.
The region’s deep red volcanic soils, annual rainfall of approximately 1,400 mm and cool temperatures ranging from 13–26°C provide ideal conditions for coffee production. These favourable growing conditions, together with the area’s high elevation, allow cherries to mature slowly, contributing to the bright acidity, complexity and clean cup profile for which Kirinyaga coffees are renowned.
Farmers primarily cultivate SL 34, Ruiru 11 and Batian varieties, with SL 34 accounting for the majority of production. Harvest takes place across two seasons, with the early crop harvested between May and June and the main harvest running from November to December.
- Varietal Ruiru 11 & Batian, SL34 & SL28
- Process Fully washed
- Altitude 1,700 m.a.s.l.
- Region Kirinyaga
- Owner Kabare Farmers' Cooperative Society
- Tasting Notes Earl Grey, blackberry, lime
Despite its proximity to the birthplace of coffee, Ethiopia, coffee growing was introduced in Kenya relatively late – by Scottish missionaries, initially, and then commercially around 1900. Despite the late start, today, it is a country renowned for having some of the best coffees in the world. Nonetheless, Kenya’s coffee sector faces challenges for the future, and low global prices combined with climate change and population growth have diminished the country’s output over the last decade.