About this coffee
Kiagoi Factory is owned and operated by Rung’eto Farmer Cooperative Society (FCS). Farmers delivering to the station cultivate coee at 1,600 to 1,700 meters above sea level. They grow SL28, SL34 and Ruiru 11 varieties and deliver ripe, red cherry to the station.
Cultivation
Farmers delivering to Kaingoi cultivate primarily SL28, SL34 and Ruiru 11 in small coee gardens that are, on average, smaller than 1 hectare. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and ourish even without irrigation. They are cultivated with a serious eye to sustainability and Good Agricultural Practices, with minimal environmental impact where possible. Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.
Harvest & Post-harvest
Smallholders selectively handpick only ripe cherry and deliver it to Kiangoi Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and oating, accepting only dense, ripe cherry. After intake, cherry is pulped and fermented for approximately 12 to 16 hours. Following fermentation, coee is washed in clean water and soaked for 24 hours. After soaking, parchment is laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes approximately 10 to 14 days for parchment to dry.
