Kenyan coffees are famous for their clarity, structure, and vibrant acidity, and this month’s Specialty Estate is a beautiful example of why. Our July release comes from the Kiangai Factory in Kirinyaga County, a region known for producing some of Kenya’s most distinctive and expressive coffees.
This fully washed lot is produced through the Kibirigwi Farmers Cooperative Society, with around 950 smallholder farmers contributing cherries to the Kiangai Factory. Grown between 1600-1800 MASL in clay loam soils, the coffee benefits from high-altitude conditions that help develop sweetness, complexity, and a bold, well-structured cup.
After harvest, cherries are carefully sorted and floated before being pulped. The parchment is then fermented overnight, washed clean, graded, and dried on raised tables for 8–14 days. This precise washed process helps preserve the clarity and brightness Kenyan coffees are so well known for.
The result is a cup that’s bold and smooth with notes of blackcurrant, honey, and peach. A sweet lemon acidity brings lift and brightness, while a gentle caramel aftertaste gives the finish warmth and balance.
The Kiangai Factory was established in the 1960s alongside the Kibirigwi Farmers Cooperative Society, which now operates eight factories across the region. Water used during processing comes from the nearby Kibirigwi River, located just 50 metres from the factory.
The cooperative also invests in long-term quality and farmer support, employing an agronomist to educate members, producing more than 200,000 seedlings per year, and distributing manure to support healthier farms. These efforts help strengthen future harvests while supporting the smallholder farmers behind each cup.
This July Specialty Estate is a classic expression of Kenyan coffee: Bright, bold, clean, and beautifully balanced.