Carabello Coffee

Kenya Kiangoi AB


The Kiangoi factory has 950 committed members. The factory itself is run by a manager and staff who work together to weigh, choose, and grade the coffee, pay producers, and address any specific concerns from the farmers as they arise. 

There are many other members of the Kiangoi factory who work outside of the factory. These members include those who source, plant, and grow the coffee. Additionally, there are members who share technical advice with the farmers. 

The coffee from this region has two harvests per year—one that spans from April to June and one from October to December. The bulk of the coffee produced in the area consists of three varieties: SL28, SL34, and Ruiru 11. Ruiru 11 accounts for just 1% of the total production. 

Once the coffee is harvested, the farmers deliver their coffee cherries to the factory. The coffee then undergoes processing to remove both the skin and the pulp. After this, it is fermented, soaked, and dried between 7-15 days. 

In the Cup: Pink Grapefruit, Orange, Spice Cake, Heavy Body


Unsure what Grind to choose? Here's how to decide.

**All local pick up orders will remain available for 30 days.  After 30 days they will be donated to a local charity due to storage space.**