{"product_id":"kenya-kagumo-aa-washed-kopie","title":"Kenya - Kiangoi AA - Washed","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp\u003e\u003cspan\u003eGrainPro 60 kg packaging\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003ch2\u003e\u003cspan\u003e🏞️ Region and Terroir\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eKenya Kiangoi AA\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e comes from the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eKirinyaga\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e region, one of the most important coffee-producing areas in central Kenya. Kirinyaga is located on the slopes of the majestic \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eMount Kenya\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, Africa's second-highest mountain.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe local coffee trees grow at high altitudes, approximately between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1,600 and 1,800 meters\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, in a landscape characterized by cooler nights, abundant rainfall, and fertile volcanic soils. It is the combination of altitude, climate, and volcanic subsoil that allows for the slow ripening of coffee cherries and promotes a high concentration of sugars and aromatic compounds. Trabocca describes Kirinyaga as one of Kenya's key regions where these conditions create coffees with pronounced acidity, structure, and clarity.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Kiangoi terroir is typically Kenyan: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ered to dark volcanic soils, high altitude, regular rainfall, and significant differences between day and night temperatures\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe result is dense beans with a very intense aromatic potential, which, after precise washed processing, can offer pronounced fruitiness and brilliant acidity.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\n\u003ch2\u003e\u003cspan\u003e🌋 Kirinyaga and Mount Kenya\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe name Kirinyaga is historically linked to Mount Kenya. The region is primarily home to the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eKikuyu\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e community, for whom the mountain holds significant cultural and spiritual importance.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eKirinyaga is among the regions where coffee production is primarily based on \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esmall family farms\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Farmers often cultivate plots smaller than one hectare and combine coffee trees with other crops, such as bananas, avocados, or macadamias.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis system of small farms creates a mosaic of different microclimates and also allows farmers to diversify their livelihoods. Trabocca states that the central Kenyan regions around Mount Kenya are among the most significant sources of high-quality specialty coffee.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\n\u003ch2\u003e\u003cspan\u003e👨🌾 Kiangoi Factory and Rung’eto Farmers Cooperative Society\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eKiangoi is not a classic large coffee farm. In the Kenyan system, a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\"factory\"\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e refers to a processing station where small farmers bring their freshly harvested cherries.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eKiangoi is part of the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eRung’eto Farmers Cooperative Society\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a cooperative that also includes other well-known processing stations \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eKii and Karimikui\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Rung’eto was formed by merging several original cooperatives and gradually developed into a significant producer of quality coffee in Kirinyaga.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSmall-scale producers, who mostly manage small coffee gardens, deliver coffee to Kiangoi. Their manual labor and selective harvesting are the foundation of the resulting lot's quality.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt Kiangoi, mainly \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eSL28, SL34, and Ruiru 11\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e varieties are traditionally grown. The older Kenyan varieties SL28 and SL34 are renowned for their high cup quality and pronounced fruitiness, while Ruiru 11 is a more modern variety bred with disease resistance in mind, among other factors.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\n\u003ch2\u003e\u003cspan\u003e🌱 Varieties\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003ch3\u003e\u003cspan\u003eSL28\u003c\/span\u003e\u003c\/h3\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOne of Kenya's iconic varieties. Its high cup quality potential often manifests as notes of red and black fruits, pronounced acidity, and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e\u003cspan\u003eSL34\u003c\/span\u003e\u003c\/h3\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA variety well adapted to high-altitude conditions. In the cup, it contributes to sweetness, body, and fruity complexity.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e\u003cspan\u003eRuiru 11\u003c\/span\u003e\u003c\/h3\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA more modern Kenyan variety bred at the Coffee Research Station in Ruiru. It was developed to combine good productivity and resistance to major diseases.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\n\u003ch2\u003e\u003cspan\u003e⚙️ Traditional Kenyan Washed Processing\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eKiangoi uses the classic \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eKenyan Fully Washed\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e process, which is one of the main reasons for the characteristic profile of Kenyan coffees.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e\u003cspan\u003eSelective Harvesting\u003c\/span\u003e\u003c\/h3\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFarmers hand-pick only ripe, red cherries. These are then delivered to the station on the same day of harvest to minimize undesirable fermentation before processing.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e\u003cspan\u003eSorting and Flotation\u003c\/span\u003e\u003c\/h3\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eUpon reception, the cherries are sorted to remove unripe, overripe, or damaged fruits and other impurities.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e\u003cspan\u003ePulping\u003c\/span\u003e\u003c\/h3\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe cherries pass through a mechanical pulper, which removes the skin and most of the pulp. The parchment coffee is then sorted by density.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e\u003cspan\u003eFermentation\u003c\/span\u003e\u003c\/h3\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe parchment, with its mucilage layer intact, then ferments. In the Kenyan process, fermentation is essential for removing residual pulp and creating a clean and clear flavor profile.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e\u003cspan\u003eWashing and Soaking\u003c\/span\u003e\u003c\/h3\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAfter fermentation, the coffee is thoroughly washed with clean water. This is followed by soaking, which helps remove residual mucilage and contributes to the typical \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecleanliness, brilliant acidity, and transparency of the Kenyan cup\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e\u003cspan\u003eDrying\u003c\/span\u003e\u003c\/h3\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe washed parchment is then spread on \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eraised African beds\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, where it slowly dries in the sun. The coffee is regularly turned to ensure even drying.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAfter drying, the parchment rests and stabilizes, followed by dry processing, sorting by size and density, and preparation of the export lot.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\n\u003ch2\u003e\u003cspan\u003e🏷️ What does AA mean?\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe designation \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eAA\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e does not describe flavor or cupping score, but \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebean size\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAA represents one of the largest grades of Kenyan coffee beans. In the Kenyan system, beans are sorted primarily by size using screens. A large bean does not automatically mean a better flavor, but in combination with quality terroir and precise processing, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavor Profile:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Red currant, lemon, orange, black tea, hibiscus\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eCountry of Origin\u003c\/strong\u003e: Kenya\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Kirinyaga\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWashing Station\u003c\/strong\u003e: Kiangoi Coffee Factory\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFarmer\u003c\/strong\u003e: Smallholder farmers delivering to Kiangoi\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1600-1800 m.a.s.l.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: SL28, SL34, Ruiru\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eCupping Score\u003c\/b\u003e: 87\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCrop: \u003c\/strong\u003e2025\/2026\u003c\/p\u003e\n\n\u003cp\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"jakafe","offers":[{"title":"Default Title","offer_id":53972625752392,"sku":null,"price":331.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/2771\/6424\/files\/Kenya_vlajka.png?v=1723645464","url":"https:\/\/jakafe.cz\/en\/products\/kenya-kagumo-aa-washed-kopie","provider":"jakafe","version":"1.0","type":"link"}