Kianjogu AA

Aromatic and sweet with caramel and peach notes, full body and mild in acidity with a long aftertaste. 

Roast level: medium roast.

Kianjogu AA is suitable for all medium to coarse grind brewing methods. Like Filter Coffee, French Press, Chemex, etc. It is also suitable for Aeropress.


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  • Country: Kenya
  • Region: Neri, Karatina
  • Farm: Rutuma FCS = 4,000 members in total. Kianjogu Factory; Rutuma Farmers’ Cooperative Society.
  • Processing: Fully washed and dried on raised beds.
  • Altitude: 1,650 to 1,800 Metres above sea level.
  • Varietal: SL28, SL34 & Ruiru 11.

This AA lot was produced by numerous smallholder farmers, all of whom are members of the Rutuma Farmers’ Cooperative Society (FCS) delivering to Kianjogu Coffee Factory (as washing stations/wet mills are called in Kenya). The factory is located near the town of Karatina, in Kenya’s famed Nyeri County. 

Situated to the east of Aberdare ranges and South West of Mt. Kenya, Muranga County (formerly part of Kenya’s Central Province) is inhabited and considered home to the Kikuyu people, Kenya’s largest ethnic group, accounting for nearly a 5th of the total population. Kianjogu, the name of the factory where this coffee was produced, is a Kikuyu word translating as ‘the place of the elephants;’ most likely due to its proximity to the Aberdares where elephants can be found. The land surrounding Nyeri County is blessed with deep red volcanic soils, rich in organic matter and perfect for coffee farming. 

Processing at the Kianjogu wet mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and are delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process, making sure that any underripe or damaged cherries will not be accepted by the ‘Cherry Clerk’ – one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day. Thus, farmer members are incentivised to only pick and deliver the ripest cherry that they can. After being weighed and logged, the weight of the delivery and the farmer’s identification is recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received. 

Once the coffee has been pulped, beans are fully washed using clean river water to remove all traces of mucilage, during which time it will be graded. Next, the coffee will be delivered to dry on the factory’s raised drying beds. The coffee will dry here slowly over 2 to 3 weeks, during which time it will be turned regularly and covered during the hottest part of the day. Finally, the dried coffee is taken to the dry mill for secondary processing. Here, coffee is hulled and graded by size and density, before being rebadged ready for export.