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Kenya: Murue Farmers, Kianyangi Coffee Factory◍
  • Kenya: Murue Farmers, Kianyangi Coffee Factory◍
Kenya: Murue Farmers, Kianyangi Coffee Factory◍

Kenya: Murue Farmers, Kianyangi Coffee Factory◍

Blackberry Jam, Maple Syrup, Cocoa Nibs
Producer Murue Farmers' Cooperative Society
Farm Kianyangi Coffee Factory
Method Washed
Varietal Mixed
R.Profile Medium - Best for Espresso
$25.00
Next Roast: September 01, 2025
Enjoy free delivery on all orders over $69
About Producer & Farm

Kianyangi Coffee Factory, established in 1991 under the Murue Farmers' Cooperative Society, is located in Kavutiri near Embu city in Kenya's Eastern Province. 
Known for producing high-quality coffee alongside factories like Kavuturi and Gituara, it sources water from the Kamithumo River and benefits from fertile red volcanic soils and moderate rainfall.

The factory primarily processes coffee varieties typical of Kenya—SL28, SL34, Ruiru 11, and Batian—grown by farmers who average 130 trees each. With harvests starting in November, the region's climate, with temperatures ranging from 13–24°C, is ideal for coffee cultivation and processing.
Processing Method

Washed Processed

Ripe cherries are delivered to the factory by smallholder farmers. During the wet processing stage, wastewater is managed using five soaking pits and recirculated for sustainability.

The cherries are processed using a disc pulper with three discs to remove the skin and fruit from the parchment layer surrounding the green coffee bean.

After pulping, the coffee is fermented overnight to break down sugars. It is then cleaned, soaked, and spread out on raised drying tables, where it dries for 7–15 days, depending on climate, temperature, and processing volume.
More Flavour Info

Overall Cupping Score*: 84

Espresso
• Acidity: Medium - deep and rich blackberry
• Body: Juicy
• Sweetness: Medium - blackberry jam & maple syrup
• Aftertaste: Medium Low - subtle cocoa nibs

*Cupping score based on the Coffee Value Assessment (CVA) form

Brew Guide

Espresso
• Coffee to Water Ratio: 1:2.5
• Time: 29 seconds
• Temperature: 94C
Roasting Profile

• Roast level: Medium
• Total roast time: ~7 minutes 59 seconds
• End temperature: 200 °C
• Development time: ~1:24 (18% dev ratio)

Why it matters:
This slightly longer, medium-light roast softens the brightness of Kenyan coffee, bringing out a rounder sweetness and richer body while still keeping its vibrant fruit character.
When to Open & Best Enjoyed

Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Why?
Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)
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