Region: Embu

Altitude: 1700-1900 MASL

Variety: SL-34, SL-28, Ruiru 11, Batian

Process: Washed

Fermentation: 16-24 hours

Drying Method: Drying beds, 21 days


Owned by the Murue FCS, the Kianyangi factory receives ripe cherries from 750 different
smallholder farmers in the Embu region. The coffees are graded by density twice: before going
into fermentation, and prior to being washed and soaked under clean water from the Gatomboya
stream. The rich volcanic soil and ideal growing conditions here is what makes this coffee
unique for its high quality acidity and intense sweetness.


This coffee has deeper purple fruit notes of Black Currant and Blackberry, and a desserty-note of Key Lime Pie!

Kenya Murue Kianyangi (notes: Black Currant, Blackberry, Key Lime Pie)

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