Kenya Kiangundo AB Washed
Rich and sweet, with golden syrup, peach and green apple. Full-bodied and juicy, balanced by black tea and dark chocolate.
Coffees from Nyeri are renowned for being complex, bursting with blackcurrant and blackberries. This coffee has great intensity and character, with rich stone fruit and golden syrup sweetness, balanced by black tea.
A. We do our production roasting on every Monday, Wednesday, and Friday (except public holidays), and roasted coffees are stored in the warehouse for a few days for the dispatch of orders.
B. All the coffees are sent from the stock(warehouse) unless it requires a specific roasting date. Thus, the coffees you will receive will be between 2 and 7 days after the roasting.
C. If a specific roasting date is requested, it might take a little longer (1-2 days) to get delivered.
D. All orders are dispatched on the next day (except public holidays).
Returns are only accepted with prior approval from Normcore Coffee where a return authority number will be issued and must be with 14 days of invoice as this coffee is a fresh product. A 15% restocking fee applies and the item must be unused and the packaging in new condition.
Coffee Beans: should be undamaged, the bag should not be opened, should be stored as whole bean condition(ground bean is not accepted).
Equipment: should be undamaged, the package should not be opened.Normcore Coffee will also accept returns in accordance with New South Wales and Australian law.
We have free shipping for all purchases over $50. Any orders under $50 will be charged $9.5 for regular shipping by Australia Post. This usually takes 3-5 business days(NSW), and the other states might take longer than this, depending on the demands at the Australia Post.
About This Coffee
Kiangundo is a coffee washing station in Nyeri County, also called a factory within the Karatina Municipality of Kenya. It was established in 1968 and is one of four operational washing stations owned by the Kiama Coffee Farmers' Cooperative Society (FCS). Kiama is made up of more than 2,500 producers who cultivate coffee trees in the central highlands of Kenya.
Kiangundo receives coffee cherries from 615 members of the cooperative, of which 363 are male and 252 are female. These members grow coffee trees on nearby farms between 1,700-1,900 meters above sea level. Jackson Mahu Kooro, who was recently promoted to factory manager after serving as Kiangundo's machine operator for 17 years, oversees the collection and careful processing of the coffee cherries.
Kiangundo sits at 1,800m above sea level and is located near the Ragati River. Fresh, clean water is pumped from Ragati to process coffee, contributing to its exceptional quality. The area surrounding the river is an 8,000-hectare conservancy comprising montane forests and marshes, home to many native wildlife, including elephants, buffaloes, and leopards.
All coffee cherries are hand-picked and delivered on the same day to the washing station, where they undergo meticulous sorting. This is also done by hand and is overseen by a cherry clerk who ensures that any unripe and damaged cherries are removed. The ripe cherries are then digitally weighed and recorded, and the farmer receives a delivery receipt.
The coffee is then placed in a receiving tank and pulped using a four-disc pulping machine to remove the skin and fruit from the inner parchment layer that protects the green coffee bean. After being pulped, the coffee is sorted by weight using water, with the highest quality and densest beans being separated out from the lighter, lower-quality beans.
The coffee is then dry fermented for 20-24 hours to break down the sugars and remove the mucilage (sticky fruit covering) from the outside of the beans. While the coffee is fermenting, it is checked intermittently, and when it is ready, it is rinsed, removed from the tanks and placed in a washing channel.
The parchment-covered coffee is then washed with fresh water from the nearby Ragati River and sent through water channels for grading by weight. The heavier coffee, which sinks, is considered the higher quality, sweeter coffee, and any lighter density or lower grade coffee beans are removed. The beans are then sent to soaking tanks, where they sit underwater for 48 hours. This process increases the proteins and amino acids, which, in turn, heightens the complexity of the acidity.
After soaking, the coffee is pumped onto deep drying beds, where it drains for 1-2 hours before being transferred to raised drying tables, also known as African beds. As they dry, the parchment is constantly turned to ensure even drying so that any defective beans can be identified and removed. The time spent on the drying tables depends on the weather, ambient temperature, and processing volume, taking anywhere from one to three weeks to reach the target moisture of 11-12%. After drying, the coffee is moved to conditioning beds, resting in parchment for about a month. This resting period helps to stabilize water activity and contributes to long-lasting quality and vibrancy in the cup.
Once the coffee is ready, it is transported to Kahawa Bora Mill, which means "good coffee mill," to be dry milled and prepared for shipping. Kahawa Bora is located in Thika, about an hour's drive from Nairobi.
- Origin: Kenya
- Region: Nyeri County
- Farm/Coop/Mill: Kiangundo
- Producer: 615 smallholder producers
- Variety: SL28 & 34
- Process: Washed
- Altitude: 1,800masl
Quality Report: (88.5/100)
- Roast Level: Light
- Balance & Overall(8.5/10):
Basic Brew Method
- Espresso: 20g In, 40g Out, 27 Seconds
- Milk-based (150ml): 21g In, 42g Out, 30 Seconds, 150g Milk
- Filter: 15g In, 225g Out, 2 Minute 00 Seconds (45G Bloom, 30 Seconds)
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NORMCORE STYLE SUPER LIGHT ROASTING
We roast our single-origin coffees as lightly as possible. It's often lighter than the standard light-roast profile (Our development time ratio is 8-10%, while a typical light roast's ratio is around 13-16%).
Regardless of its origin, varietal or process, our approach is to maximise the flavour profile of the coffee by minimising flavours caused by roasting. Our single-origin coffees have a delightful silky texture and well-balanced taste, despite being lightly roasted.
DAMN GOOD COFFEE ONLY.