Kenya Kianjiru AA (200g)

Kenya Kianjiru AA (200g)


Richly aromatic, deep-toned, vibrant. Red currant,Blackberry, toffee, hazelnut, freesia, fig in aroma and cup. Juicy-sweet structure with bright acidity plush and syrupy mouthfeel. The resonant finish consolidates to notes of toffee and hazelnut with a hint of freesia, vanilla and apricot.

1750 m

Sl28 , SL34 , Batian, Buiru 11



FARM: Baragwi


Cooperative: Baragwi Cooperative Society
The Baragwi FCS is the biggest farmer society in Kenya. Today, they operate 12 washing stations and work with over 15,000 members. Their factory managers work for a different factory every two years, so that they can share knowledge and apply consistent practices across all factories.
The society was registered in October 1953 to promote the social and economic interests of its members. The society has a workforce of more than 140 staff, 31 of whom are women.
The farmers are supported by farm management services to increase productivity and quality. Fieldwork carried out involves weeding, pruning, spraying, and the application of fertiliser, mulching and technical advice. Farmers can buy inputs on credit from the Baragwi Cooperative Society.
The Baragwi Cooperative has several factories (washing stations) under their umbrella.


Kenya mainly produces fully washed coffees, and is considered by many as the world’s number one quality producer. There are more than 700,000 coffee farmers (smallholders) representing about 55% of the production. The rest is produced mostly by large farms known as Estates.
Almost all our coffees in Kenya are grown by smallholder farmers, each with 1-2 hectares of land. Many farmers will grow different crops and maybe have as few as 100 coffee trees. The farmers are organised in Cooperative Societies that act as umbrella organisations for the Factories (wet mills), where the smallholders deliver their coffee cherries for processing.

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We got to know KENYA
KIANJIRU AA via Nordic Approach. Nordic Approach is a sourcing company focusing solely on high quality green coffees. We do the groundwork to identify, improve, select, and import the best coffees from the most interesting origins. Every coffee they buy or forward to a client is selected based on the cup profile. They believe transparency through the chain and premiums going back to the producers is the only way to achieve a sustainable quality coffee production. Our cooperation with Nordic started on 2016 and all of our coffees are based on their quality of transparency.

About Kianjiru





ARRIVED IN:30 kg vaccum boxes

VARIETIES:Batian, Ruiru, SL28-34

AROMA:Tomato, Red Currant, Vanilla

FLAVOR:Jasmine, Raspberry, Toffee, Blackberry


FINISH:Lime, Jasmine, Vanilla


Cherry delivery:

Cherries are hand sorted for unripe and overripe by the farmers before they go into production. Deliveries from different farmers are processed together on the delivery day. A disc pulping machine removes the skin and pulp.


The coffees are graded by density into 3 grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in washing channels and are then soaked under clean water from a stream for 16-18 hours.


Sun dried for 8 - 14 days on African drying beds. Coffees are covered in plastic during midday and at night.


The Chairman of this society has implemented various processes throughout all the factories of the Baragwi FCS. One of them is to install tiles on all the washing channels and fermentation tanks. Moreover, the water for the processing is being reused.