KRB | Kenya Kirinyaga Rungeto & Baragwi
Fruity Profile | Light roast
Tasting Notes: Lime, Mango, Toffee
IT ALL STARTS AT THE COFFEE FARM
This dynamic Kenyan coffee comes from the Kirinyaga region, just south of Mount Kenya. It’s a collection of coffees from two coffee cooperatives: Rungeto and Baragwi, and was processed at both the Kairu and Kii factories, or washing stations. The coffees arrived to our warehouse separately, and we blend them together at our roastery in Brooklyn - to make the blend, we use 70% of the coffee from the Baragwi co-op, and 30% of the coffee from the Kairu co-op.
The Baragwi Farmer Cooperative Society was registered in 70 years ago in 1953, and is now the largest cooperative in Kenya - both in the volume of coffee they produce, and also the number of members. Baragwi runs 12 factories for processing all of the coffee that they purchase from their 16,892 members across the Kirinyaga region. This lot was processed at a mill called Kairu, and approximately 1,500 smallholder farmers contributed.
Achieving consistency across factories is essential to the co-op, so all of the factory managers rotate around the factories they work every two years. Baragwi also hires agronomists to train their farmers, and provides them with manure for fertilizer and seedlings.
This co-op is much newer than Baragwi, having been formed in 1997. Today it has approximately 850 members.
They process, or turn their coffee fruit into the dried seed that we roast, at their Kii Factory at the foot of Mt. Kenya, and dry the coffee on rasied beds under full sun.
Kii Factory is known for processing high quality coffee, and this is the result of their insistence on impecably sorting the coffee cherries before processing, so that only the ripest cherries are processed.
Aerial view of Kii Coffee Factory
Aerial view of Baragwi Coffee Factory
Coffee being washed, Kii Coffee Factory
Coffee cherries, Kii Coffee Factory
Cow grazing in front of waterfall
Kii Factory Manager
David Waweru and Justus Njanja, Baragwi Factory Manager and Senior Factory Manager
Tables to dry coffee at Baragwi
Kii Coffee Factory workers washing coffee in a channel
Kii Coffee Factory
WHY DID WE SELECT THIS COFFEE?
We couldn't choose just one! When tasting Kenyan samples this year to choose one for the menu, both of these microlots from Kirinyaga were among the best. Since both cooperatives had a smaller amount of coffee available, we decided to purchase both to have enough for a Fruity profile, and blend them together.
AVERAGE CUPPING SCORE
SCAA Cupping Score
15 x 60 kg
Length of producer relationship
100% (in 2022)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from November 6th to December 1st in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by James M. and Ian T. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Anthony and Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.