Notes from our Green Buyer

Our friend, Mark, at Bend Coffee brings us this lovely coffee from the Kianyangi factory in Kirinyaga region of Kenya. The factory receives ripe cherries from 950 smallholder farms in the Embu region. The coffees are graded and sorted by density twice before going into fermentation and prior to being washed and soaked under the Gatomboya stream. The rich volcanic soil and prime growing conditions make for this coffee’s complex, high-quality acidity and intense, juicy sweetness.

Notes from our Roaster

As a Kenyan, Kianyangi may surprise you. And it’s always a nice surprise when you find a Kenyan coffee whose flavor profile leans more towards floral than herbal. Typically, Kenyans develop this pithy fruit note, like grapefruit, alongside an herbal or even vegetal note. You’d find it along the Tangy-Savory side of your Taste Guide. Instead, Kianyangi lands along the Tangy-Sweet side. The astringency is restrained, and the overall flavor is much more delicate, which accentuates the floral aspect. This is coupled with an acidity that’s more tropical, like apricot and mango.