Where is Kenya coffee grown? The water from Kenya Kangunu Kirinyaga Processing Station

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Kenya Kangunu Coffee: Origin and Flavor Profile

Where is Kenya's coffee growing region located? What is the flavor description of the washed AA coffee from Kangunu Factory in Kirinyaga, Kenya?

The Kirinyaga region's Kangunu comes from the small area of Embu, south of Nairobi, with an altitude of 1600-1700 meters. According to the merchant's cupping description, it has cranberry and strawberry flavors with bright lemon acidity. The Barn's roasted bean cupping notes reveal apricot, blackberry, and a juicy mouthfeel. Different batches may have different flavors, but berry flavors and a juicy口感 seem to be the main selling points of this coffee.

Kangunu Factory is located in the important coffee-producing area of Embu, on the southeastern slope of Kenya. This region enjoys a high altitude averaging 1650 meters, with nearly 70% of the population consisting of small farmers. Most of these farmers grow tea and coffee, which means almost all coffee comes from local small-scale coffee farmers.

Kangunu Factory began operations in 1966 and is situated at approximately 1750 meters above sea level on the foothills of Mount Kenya, providing post-harvest processing services for coffee farmers from neighboring towns. The coffee region has an annual temperature range of 12-25°C and annual rainfall of 1600mm. Due to the fertile volcanic red soil, some farmers also grow tea. In addition to environmental advantages, Kangunu greatly values its interactions with local farmers. Through continuous agricultural practice workshops and establishing transparent partnerships based on trust, it aims to further support its coffee partners.

This coffee from Kangunu Factory is absolutely delightful. Located on the southeastern foothills of Mount Kenya in the Eastern Province, Kangunu Factory offers elegant aromas of apricot and nectarine, with sweet and juicy blackberry notes. Kangunu Factory, established in 1996, was named after the nearby river and is part of the "Southern Kagaari Coffee Farmers Cooperative Society." Small farmers in the cooperative grow an average of about 250 coffee trees, with each farm covering approximately 2 hectares, half of which is used for coffee cultivation. Due to the fertile soil, many farmers also grow tea.

Coffee cherries are sent to the washing station for depulping and fermented overnight. In the morning, the cherries are washed through flowing channels. The drying process takes place on raised beds for approximately 7-15 days.

With the assistance of Kenya's government "Coffee Management Services" (CMS), farmers receive long-term training. "Good Agricultural Practice" seminars are frequently held with the ultimate goal of increasing coffee yield and quality.

Coffee Specifications

Country: Kenya

Region: Embu

Altitude: 1600-1700 meters

Processing Method: Washed

Grade: AA TOP

Varieties: SL28, SL34

Kangunu Factory is located in the important coffee-producing area of Embu, on the southeastern slope of Kenya.

This region enjoys a high altitude averaging 1650 meters.

Nearly 70% of the population consists of small farmers, most of whom grow tea and coffee.

Almost all coffee comes from local small-scale coffee farmers.

The factory began operations in 1966.

It is situated at approximately 1750 meters above sea level on the foothills of Mount Kenya.

It provides post-harvest processing services for coffee farmers from neighboring towns.

The coffee region has an annual temperature range of 12-25°C and annual rainfall of 1600mm.

Due to the fertile volcanic red soil, some farmers also grow tea.

In addition to environmental advantages, Kangunu greatly values its interactions with local farmers.

Through continuous agricultural practice workshops and establishing transparent partnerships based on trust,

it aims to further support its coffee partners.

FrontStreet Coffee's Recommended Brewing Method

Hand pour method

V60 dripper, 15g coffee, water temperature 89°C, Fuji grinder setting 4, water-to-coffee ratio close to 1:15.

30g water for bloom, bloom time 30s. Pour water to 130g, stop pouring, wait for the water level to drop by 1/3, then pour again to 225g.

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