Each year we visit Kenya during the end of their harvest to taste through coffee and make our selections for the year; during this time we taste through hundreds of coffees. In February 2019, the coffee from Rianjagi Farmers Cooperative Society (FCS) was an absolute stand out. When we come across a coffee this special, we can’t help but bring a limited amount back to share with our friends.
Rianjagi Farmers Cooperative Society is located in Embu County on the South-West slopes of Mount Kenya. The society started in 1998 with around 550 members and has grown to 2,000 over it’s 20+ years of operation. The coffee is a blend of Kenyan varieties that grow in rich, red volcanic soil between 1650-1800 meters above sea level. The area is abundant in rainfall and receives a large range of temperatures throughout the day, with fairly hot days and cool nights. The water used at the factory for pulping and washing the coffee comes from a nearby river and is re-circulated during processing for conservation, then responsibly moved to soak pits far from the water source so as not to pollute the area.
The coffee is processed using very traditional Kenyan methods. This means the coffee cherry arrives and is then sorted prior to being pulped. Once pulped, the coffee is sorted by density and then fermented in covered tanks without water. Following fermentation, the coffee is washed and graded by density in channels. Following the wash, the coffee is soaked and then dried on beds for about two weeks. The densest coffee is the highest grade and classified as P1. All Top Lot coffee from Kenya is sorted and exported as AA, AB, PB or C. This lot of Rianjagi is AA, the larger and denser seeds, which are often the sweetest. We also purchased the Peaberry (PB) from this delivery that we are using in Lake Effect and Third Coast.