Kenya Kiangothe

Kiangothe washing station sits on the southern slopes of Mount Kenya, where volcanic soils and high altitude produce some of the country's finest coffees.

Producer: Kabare Farmers Cooperative Society

Variety: SL28, SL34, Ruiru 11 & Batian

Process: Washed

Region: Kirinyaga, Central Kenya

Elevation: 1700m

Harvest: Nov-Dec 2025.

Kirinyaga County's deep red volcanic soils and cool temperatures allow cherries to mature slowly - contributing to the bright acidity and clean cup profile that Kenyan coffees are renowned for. Farmers primarily cultivate SL28, SL34, Ruiru 11 and Batian varieties, with SL34 accounting for the majority of production. 

Only fully ripe cherries are delivered to the station, where they undergo the traditional Kenyan washed process - pulped using fresh water from the Kiringa River, fermented overnight, then washed and dried on raised beds until the ideal moisture content is reached.

The result is a bright, clean and fruit-forward cup - the kind of coffee that reminds you why Kenyan terroir is so highly regarded. Traditional processing, exceptional raw material, and nothing to get in the way of the flavour. We love it as a pour over, but it makes an equally impressive espresso for those who prefer it bright.