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The Kibirigwi Kiangai washing station or factory was created in 1953. The water used for the processing comes from the Kibirigwi river, which is 50m from the factory. The cherries are sorted and floated before being pulped to separate any split, under and over ripe from the individual deliveries. The parchment is then fermented overnight, before being washed. After this it is getting dried on the drying tables for 8-14 days.

Origin: Kiangai AA 
Producer: Rungeto 
Altitude: 1800m 
Variety: SL 28, SL 34
Process: washed 
Roast profile: light 
Flavour profile: blood orange, rhubarb, cinnamon