dark red cherries 3 (900 x 1162 px) (2)

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Kiangundo AA

460

Kiama Coffee Farmers’ Cooperative

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Kiangundo AA
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Kiangundo AA
Details
Plum, Grapefruit, Hibiscus, Caramel
Country of origin
Kenya
Producer
Kiama Coffee Farmers’ Cooperative
Price
$5.48 USD
Pricing mechanism
FOB
Availability
Available
Variety
SL28, SL34
Bridging Tables Q Score
86
Usage
Big acidity for drip or complex espresso blend.
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dark red cherries 3 (900 x 1162 px) (2)
Kiangundo AA
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About the Producer
Kiangundo is a washing station (or “factory,” as they are known in Kenya) located in the Nyeri district within the municipality of Karatina. It is one of four washing stations—alongside Gachuiro, Ichuga, and Kiamaina—owned by the Kiama Coffee Farmers’ Cooperative Society, which represents more than 3,000 producers in the region. Kiangundo specifically serves 690 of these members, comprising 520 men and 170 women. Their farms are situated at elevations between 1,700 and 1,950 meters above sea level. The main coffee varieties cultivated in this area are SL28 and SL34, which together account for 95% of total production. The region’s high altitude allows coffee cherries to mature slowly, enhancing flavor complexity. This slow maturation, combined with nutrient-rich volcanic soil and meticulous processing, brings out the distinct fruit characteristics in these renowned varieties. Founded in 2005, the Kiama Cooperative oversees operations at Kiangundo, with a dedicated Factory Manager ensuring quality control. Producers working with the cooperative receive training focused on sustainability, which has helped improve coffee quality and increased the premiums they earn—positively impacting their livelihoods.
The Process
1. Depulping: Handpicked cherries are depulped on the day of delivery using disc pulpers. 2. Primary Fermentation: Mucilage-coated beans are dry-fermented in tanks for 12–2 hours, enhancing fruit character. 3. Washing & Density Sorting: The beans are washed in channels, where floaters are removed, and parchment is graded by density. 4. Secondary Fermentation: A second fermentation phase (12–24 hours) refines flavor and body. 5. Soaking: Beans are soaked in clean water for an additional 24 hours to boost enzymatic activity. 6. Drying: Coffee is sun-dried on raised beds for 1–3 weeks, depending on weather. Beans are turned regularly and covered during the hottest hours to ensure uniform drying and prevent spoilage.
The Stats

Name: Kiangundo AA
Location: Nyeri County
Altitude of the farms: 1700-1950
Region: Nyeri County
Source: Karatina

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