Kenya Rung'eto Kiangoi AA

From a proud Fairtrade producer, this blend showcases the fantastic acidity of the lighter roast style of the African arabica. Great drunk black from an AeroPress or V60, there is a pleasing bite to the cup, but its luxurious caramel notes help it from being ‘over-sharp’ to the taste.

The Producer

The Rungeto Farmers’ Co-operative Society was formed after the liquidation of the well-known Ngiriama co-operative, when the Kiangoi, Karimikui and Kii factories joined together.

Today, the Rungeto Farmer’s society is working with 1,150 coffee farmers and also operates a dairy cooling plant and collects over 120,000 litres of milk a month and is a supplier to one of Kenya’s largest dairy product companies. This helps the farmers diversify their income base.

Using Fairtrade premiums, the society has also set up a fuel station. The income allows the society to cover its overheads, increasing the farmers’ income.

• Espresso: about 18g in, 36–40g out in 25–30 seconds
• V60 / filter: 15g coffee to 250ml water just off the boil
• Cafetière: 30g coarse ground to 500ml water, steep for 4 minutes
• AeroPress: 15g to 200ml water, steep 1–2 minutes, then press
• Pick your grind under Grind above, or choose whole bean if you grind at home

• Whole beans taste best within 4–6 weeks of roasting
• Ground coffee loses its aroma faster, so use it within 1–2 weeks of opening
• Reseal the bag or use an airtight container, and keep it somewhere cool, dry and out of sunlight
• Skip the fridge: moisture and smells dull the flavour