Kenya Rung'eto Kiangoi AA
From Bean to Cup: Kenya's Coffee Saga Unraveled
Off to deepest East Africa, at almost zero latitude, full and fertile where there’s a country that boasts not only breathtaking landscapes, but also a coffee mosaic that’s as rich as the brew it produces — Kenya. Renowned for its beans, Kenya has made its mark in the world of coffee with its super rich and complex flavours.
The story of Kenyan coffee began in the late 19th century when a French Holy Ghost Father (it’s always monks who discover coffee, weird right?), Justinian Barthe, saw growth potential in the fertile slopes of the imposing Mount Kenya. By planting the first Arabica seeds, Barthe set in motion an affair with the coffee bean that would help shape Kenya's cultural identity.
Kenya’s Arabica varieties thrive in a perfect marriage of altitude, volcanic soil, and abundant rainfall. Such is the range of altitude and micro-climates, from the sun-drenched fields of Nyeri, to the mysterious misty highlands of Kirinyaga. Each coffee-producing region contributes a distinct note to the country’s symphony of flavours.
The uniqueness and character of Kenyan coffee comes from the people who cultivate it. Small-hold farmers and large estates often join forces, sharing knowledge and experience which ensures there’s a lot of coffee know-how passed down from generation to generation. The result is a labor of love, where each coffee cherry is carefully picked at the peak of its ripeness for maximum flavour and yield. It's processed using the ‘wet’ method, this removes the outer layers of the coffee cherry, which is then fermented and washed before being dried. This process really brings out the unique flavours of the coffee, resulting in a very distinct (and very delicious we think) cup.
At OHCO, we’re very pleased to be able to source coffee where there’s a real commitment not only to sustaining the land and its ecosphere, but also where there is a real drive to achieve true Fair Trade practice so everyone can share in the prosperity this product brings to the country. The central Kenyan coffee market operates like a lively auction (if you ever see one in action, you’ll wonder what the hell is going on). Coffee lots are presented, and buyers engage in spirited bidding wars. This transparent process ensures fair pricing and gives the product a very stable, reliable market for its worldwide buyers.
Flavour-wise, Kenyan beans boast a brightness that tingles the palate — a burst of acidity that reminds us a little of black currants. This, twinned with a full-bodied mouthfeel, gives a real hint of a lush red wine on the palette, with a finish that lingers a little bit longer so you can really savour the moment.
As a note, the “AA” in AA Grading (as featured in our Rung'eto Kiangoi blend) doesn’t stand for “Arabian Average”, it is in fact a stamp that is a mark of distinction and quality, indicating the large size and superior nature of the beans. This unique grading system is just one of the many quirks that make Kenyan coffee a little bit special and very unique.
“To us,” explains Paul at OHCO, “Kenya is a bit of a king of coffee. It’s sort of ‘new’ in that it’s really only in the last hundred years it has risen to prominence, but we find it very complex and characterful. We buy our Kenyan beans from a farm with high altitude, richly mineral soil and the resilient beans are free from pesticides or herbicides. This all adds up to a very layered cup. Quite citrusy in a way, you’ll find lemon and grapefruit at first, but then a rich spicy finish. It’s not just great tasting, but working with Kenyan farmers also means we’re actively helping communities gain revenue from a truly sustainable, world famous crop.”
“We buy our Kenyan beans from a farm with high altitude, richly mineral soil and the resilient beans are free from pesticides or herbicides”
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Kenya Rung’eto Kiangoi AA
