Kenya Rungeto Kiangoi AA #28 Washed
RM60.00 – RM270.00
| Variety | SL28,SL34 |
| Country | Kenya |
| Processing | Washed |
| Region | Central Province |
| Altitude | 1,800 – 2,500 m |
| Roast Level | Light Roast |
| Tasting Notes | Cherry,Strawberry,Peach,Floral |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Black Currant, Citrus, Raisins ,Floral and Tea-Like
| Variety | SL28,SL34 |
| Country | Kenya |
| Processing | Washed |
| Region | Central Province |
| Altitude | 1600-1800 m |
| Roast Level | Light Roast |
| Tasting Notes | Black Currant, Citrus, Raisins ,Floral and Tea-Like |
| Quantity | 200g/1000g |
About This Coffee :
Region and Farm Introduction: The Rungeto Kiangoi region in Kenya is one of the country’s most renowned coffee-producing areas, located in the Central Province. The high altitudes and rich volcanic soil provide ideal growing conditions for coffee. Coffee from this region is known for its distinct bright acidity and fruity flavors, particularly highlighting refreshing citrus and berry notes. The traditional washed processing method used in Rungeto Kiangoi enhances the purity of the coffee’s flavor, allowing for complexity and finesse in every cup.
Farm History & Awards: Rungeto Kiangoi farm is part of a long-established agricultural cooperative dedicated to producing high-quality coffee. The farm’s Arabica beans, particularly the SL28 and SL34 varieties, have earned widespread recognition for their excellence in international competitions. The washed processing method helps remove the fruit pulp, bringing out the coffee’s natural flavors, which is a hallmark of the region. Rungeto Kiangoi’s coffee has maintained an exceptional reputation in the global coffee community for many years.
| Pack Quantity |
200g ,1000g |
|---|
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Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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