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Kenya
Kianyangi
Cup Notes: Blackcurrant, Lemon, Rhubarb, Black Tea
A vibrant and intensely expressive Kenyan Peaberry, defined by remarkable clarity and a pristine, juicy acidity. Blackcurrant leads the cup with deep, fruity intensity, lifted by bright lemon and tart rhubarb, while elegant black tea notes bring structure and a clean, lingering finish.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Please make sure to read our
FAQ
before making a purchase. This will help prevent misunderstandings, delays, and inconvenience.
By placing an order, we assume you have reviewed the information, and our support will be provided
according to our established guidelines.
Details
- Series
- Specialty
- Producer
- Kianyangi Factory
- Country
- Kenya
- Terroir
- Embu
- Altitude
- 1700 - 1900 masl
- Process
- Kenya Washed - Raised Beds
- Arabica cultivar
- SL28, SL34, Ruiru 11, Batian
- Picked in
- Nov 25 - Mar 26
- Arrived in
- September 2026
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 21 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:30
- Brew strenght:
- 1,54 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 21 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:30
- Brew strenght:
- 1,54 tds
THE STORY BEHIND
Kianyangi Factory is located in Embu County, on the slopes of Mount Kenya, in one of the country’s most renowned regions for the production of high-quality coffee. At approximately 1,800 metres above sea level, the area is characterised by fertile red volcanic soils, mild temperatures, and climatic conditions that are particularly favourable for coffee cultivation.
The factory is part of the Murue Farmers Cooperative Society, a cooperative that brings together hundreds of smallholder farmers from the surrounding area and also manages the Kavutiri, Ngurueri, and Gituara washing stations. Each farmer cultivates a small plot of land and delivers ripe coffee cherries to Kianyangi during the harvest season. It is the combined work of many small farming families that gives life to the lots produced at the station.
Over the years, Kianyangi has built a strong reputation for the quality of its coffees, even earning recognition in the Dorman Quality Competition for the Embu district. This achievement perfectly reflects what lies behind every harvest: high altitude, volcanic soils, traditional Kenyan varieties and, above all, the daily work of a community of smallholder farmers who find in the factory the meeting point between cultivation and quality in the cup.
THE VARIETY
SL28
One of Kenya’s most iconic varieties, SL28 is prized for its exceptional cup quality. Well suited to high altitudes and dry conditions, it produces coffees with bright acidity, a velvety body, and distinctive notes of blackcurrant, citrus, and florals.
SL34
A mutation of French Mission, SL34 is widely grown across Kenya and valued for its high productivity and adaptability to different altitudes and climatic conditions, including both drought and heavy rainfall.
RUIRU 11
Released in Kenya in 1985, Ruiru 11 is a compact, high-yielding variety bred for resistance to Coffee Berry Disease and Coffee Leaf Rust. Ideal for smallholder farms, it combines resilience and productivity with the bright, fruity character associated with Kenyan coffees.
BATIAN
A tall variety prized for combining high yields with resistance to coffee leaf rust and coffee berry disease, Batian also delivers excellent cup quality.
THE FERMENTATION PROCESS
This lot is processed using the washed method.
Selectively handpicked cherries are depulped, then dry-fermented for 24 hours in open tanks before being washed and submerged in clean water for another 24 hours. The wet parchment is then dried on raised beds for 10 to 18 days, depending on the weather.
