Kiganjo AB


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Coop :                 Thiriraka F.C.S.
Region :            Kiambu
Altitude :         1,600–1,800 masl
Process :         
 Fully Washed
Variety :            SL 28, SL 34, Batian, Ruiru 11
Grade :               
Q Score:            87

** Vacuum Packed**

Aroma: Redcurrent, sweet fruit pie.
Cup: Bright acidity, redcurrent juice, smooth texture.
Very interesting tannin-like dimension that gives structure and complexity to the cup.

Dominant Flavour 

Secondary Flavour 


Kiganjo is located in the Kiambu county and is one of Thiririka FCS ‘s washing stations. It counts 1,800 members who produce about 1,400 bags per year.

The region’s soil is mostly made of clay loam and is situated on the southern most parts of the Aberdares range, near the Gatamayio Natural Reserve. The flowering happens between February and April and the harvest takes place between October and January.

In order to support its members, the Thiririka cooperative has engaged three full-time agronomists to provide training and survey the farms. As a direct result, in the last two years the productivity has increased by 15%  and coffees score 1 point higher on average. 


The cherries are hand-sorted before pulping. The resulting parchment coffee is then fermented overnight in tanks in order to break down the remaining mucilage. After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights.
The last stage is the drying, done on African raised beds, which takes between 9 and 15 days.

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