Kenya Kirinyaga Rung'eto Co-Op (UTZ)

New product

Kenyan Kiangoi Rung'eto

$13.00

Flavor Notes

Lemon, Passion Fruit, Pink Grapefruit, Rose Hips, Wildflower Honey, Banana, Walnut, Melon, Basil, Blackberry, Black Currant, Papaya, Fresh Cream

More info

Coffee Origin: Kirinyaga County, Kirinyaga East District, Gichugu Division, Njuthini Location, Africa

Coffee Certification: UTZ Certified

Our Kiangoi Rung'eto starts off bright but sweet with a wildflower honey flavor and has distinct lemon complexity that is complemented by hints of cranberry, melon, rosehips and chestnuts. This unique coffee is full-bodied, complex, and juicy; and its clean finish makes it a pleasure to drink day after day.

Our Kenyan Kiangoi Rung'eto is considered to be one of the finest African specialty coffees available.

Roastmaster Suggestion: Crisp Light Roast

Food Pairings

Fresh Fruit, Currant Scones, Strudels, Banana Nut Bread, Apple and Cheddar Tartine, Spanish Omelet with Romesco Sauce, Green Apple Sourdough Pancakes, Southwest Hash with Adobo-Lime Crema, Apple Tart with Pie d'Angloys, Cheesy Amish Breakfast Casserole, Florentine Hash Skillet, Red Pepper & Goat Cheese Frittata, Shell Shock Ice Cream Sliders, Gingersnap Apple Crisp Yogurt Bowl, Chicken Gumbo, Giant Butter Bean Stew, Spicy Vegetable Chapati Wraps, Greek Salad Omelet, Cheddar Apple Pie Bars, Blueberry Slump, Mexican Chocolate Chip Cookie DoughTruffles, Black Forest Cheesecake Bars

Country's Map

Kirinyaga is home of the world’s most superior washed Arabica coffees.

Kirinyaga, 150 km north east of Nairobi, is the Kikuyu name for Mount Kenya and means the “the place of the Ostrich’ because the snowcapped tip of the mountain against the dark mountain resembled the white plume of feathers on an Ostrich’s tail. In the traditional religion of the Agikuyu, Kirinyaga was the seat of God also known as Ngai in the Gikuyu dialect.

This amazing coffee is grown in red clay volcanic loam soil at an altitude ranging from 5,900 to 6,200 feet above sea level in the Kirinyaga region of central Kenya. The coffee is made up of mostly SL 28 with some SL 34 variety as well and is fully washed and dried in the sun with drawer style beds. The factory is under Rung'eto Co-operative Society, Small-scale farmers are organized in well-managed central pulperies called coffee factories. Formerly Ngiriama co-operative society before being re-organised to form Rung'eto Farmer's Co-operative Society. The peaks of the famous snow capped Mt. Kenya are easily visible.

Coffee in Kenya

The Coffee Board of Kenya realizes the quality of coffee they are capable of making and they have strict guidelines in place to grow the best beans possible. The "AA" denotes the size, shape and density of the bean. The grading scale from largest to smallest is AA, AB, PB, C, E, TT and T. It is a well-known fact that the largest, "AA", bean is going to produce more of the treasured oils that give your coffee the fabulous aroma and intense flavor. Kenya has rich, red volcanic soil and coffee is grown at altitudes of 4,900 to 6,800 feet above sea level. Plateaus where the coffee is grown surround the now extinct Mount Kenya, and they produce about 2 million bags of coffee per year. Kenyans have been growing coffee there since the end of the 19th century when Missionaries came with seedlings. This is kind of surprising considering how close Kenya is to Ethiopia, where coffee plants originated and they have been cultivating there for centuries.

Kenya AA Arabica beans are almost all wet-processed meaning that the cherry's outer layer is stripped off with a machine and then the beans are placed into a water tank. While in the fermentation tank, the beans natural enzymes loosen the sticky residue left on the bean. When laid out to dry, the last layer, parchment, is easily removed from the bean with a huller. Nothing here in Kenya is left to chance. Research and development is top-notch. Coffee is painstakingly prepared using proven methods and advanced equipment. Kenya has a reputation of absolute excellence in coffee production. You will find Kenya AA Coffee to have full body, delicate acidity with a smooth wine-like flavor. It presents a gentle floral fragrant aroma with overtones of berries and citrus.

Coffee Grading in Kenya

Grades in Kenya are assigned based on the screen size of the bean. Beans with a screen size of 17 or 18 (17-18/64 of an inch) are assigned the "AA" which denotes the size, shape and density of the bean. The grading scale from largest to smallest is AA, AB, PB, C, E, TT and T. It is a well-known fact that the largest, "AA", bean is going to produce more of the treasured oils that give your coffee the fabulous aroma and intense flavor. 

Country's Flag

Flag description: Three equal horizontal bands of black (top), red, and green; the red band is edged in white; a large Maasai warrior's shield covering crossed spears is superimposed at the center; black symbolizes the majority population, red the blood shed in the struggle for freedom, green stands for natural wealth, and white for peace; the shield and crossed spears symbolize the defense of freedom.


Additional Resources: 

http://utz.org
http://en.wikipedia.org/wiki/Coffee_production_in_Kenya
http://www.sweetmarias.com/coffee.africa.kenya.php
http://www.espressocoffeeguide.com/gourmet-coffee/kenyan-coffee-grading           
http://www.cia.gov/library/publications/the-world-factbook/geos/br.html http://www.elephantcoffees.com

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Kenya Kirinyaga Rung'eto Co-Op (UTZ)

Kenya Kirinyaga Rung'eto Co-Op (UTZ)

Flavor Notes

Lemon, Passion Fruit, Pink Grapefruit, Rose Hips, Wildflower Honey, Banana, Walnut, Melon, Basil, Blackberry, Black Currant, Papaya, Fresh Cream

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