How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Kirinyaga, Kenya
Process
Washed
Tasting notes
LemongrassBlack teaGrapefruit
Varietals
SL28SL34Batian
Species
Arabica
Altitude
1650–1750 masl
Farm
Kiangai Factory
Producer
Kibirigwi Farmers Cooperative Society
About
More delicious Kenyan coffee! This juicy washed lot comes from smallholder farmers on the southern slopes of Mount Kenya, where Kiangai Factory brings together cherries from farms across Kirinyaga County. The coffee grows at 1,650–1,750 metres in fertile red volcanic soils, with SL28 and SL34 varieties making up most of the lot, alongside Batian. At the factory, ripe cherries are carefully sorted, pulped, dry-fermented, washed and dried on raised beds to bring clarity and definition to the cup. Expect a classic Kenyan profile with notes of lemongrass, black tea and grapefruit, carried by a lively, juicy character.

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FAQ

Where does Kiangai come from?

Kiangai comes from Kirinyaga, Kenya. It is a washed coffee. It grows at 1650–1750 masl.

What does Kiangai taste like?

Uncommon lists lemongrass, black tea and grapefruit.

How do I brew Kiangai?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.