Kiangombe Factory is run by Kabare Farmers Cooperative Society and is located on Mount Kenya in Kirinyaga, Central Kenya, where the red volcanic soil and the annual rainfall provide the perfect conditions for coffee cultivation. The coffee that is processed in Kiangombe Factory comes from approximately 650 smallholder farmers (who own less than 2 hectares) who grow Batian, Ruiru 11, SL28 and SL34 at 1750 to 1800 masl. When collected at the factory, cherries are visually handsoarted and floated and after acceptance, immediately ‘eco-pulped’, meaning skin an mucilage are removed with as little water as possible, sourced from the nearby Mukungeria river. Afterwards parchment is laid out to dry on raised beds where, depending on the weather conditions, it will lie for 7 to 18 days until the desired humidity is reached.

First peaberry in a long time at MOK! The name ‘peaberry’ refers to the small and curvy shape of the coffee bean. They are a natural mutation and not a different type of cherry, so they only occur in about 5 % of all coffee beans and only in countries like Kenya where they grade beans per screensize, will they receive their proper grade.