Kiangai Espresso
Roasted by Motobean Roasters in Ravenhall, VIC
Tasting notes
Notes of orange, peach, nectarine, black currant, honey, black tea and florals. A juicy and full body with peach acidity. Black tea and lemon in the finish.
In the roaster's own words.
- Origin
- Kenya · KirinyagaKibirigwi Farmers Cooperative Society (FCS)
- Roast
- Medium · For espresso
- Process
- Washed
- Caffeine
- Regular
- Varietals
- SL 28, SL 34, Batian, Ruiru 11
- Altitude
- 1600–1800 masl
What Motobean Roasters say
About Kenya Kiangai Espresso Coffee
Kenya Kiangai Espresso Coffee is a vibrant, high‑clarity espresso roast showcasing the iconic flavour profile of Kirinyaga’s AA‑grade coffees. Crafted as part of our specialty coffee range in Melbourne, this espresso delivers bold fruit intensity, bright acidity and a smooth caramel finish—perfect for both black espresso and milk‑based drinks.
- Blackcurrant
- Citrus zest
- Caramel sweetness
- Clean, bright finish
Expect a lively, structured espresso with layered sweetness and a long, refreshing aftertaste.
Why This Espresso Roast Stands Out
- Crafted specifically as a premium espresso roast
- AA‑grade Kenyan cherries for exceptional clarity
- Bright, fruit‑forward profile ideal for modern espresso
- Smooth caramel sweetness that pairs beautifully with milk
- Part of our specialty coffee Melbourne lineup
This lot comes from the Kiangai Factory, part of the Kabare Farmers’ Cooperative Society in Kirinyaga—one of Kenya’s most celebrated coffee‑growing regions. Smallholder farmers deliver hand‑picked cherries daily, where they undergo meticulous sorting, washing and drying to maintain exceptional quality.
The region’s volcanic soil, high elevation and cool nights contribute to the intense sweetness and acidity that Kenyan coffees are known for.
Washed Processing Method
- Hand‑picked ripe cherries
- Float‑sorted for quality
- Depulped and fermented in fresh water
- Thoroughly washed and graded
- Dried on raised beds for 10–14 days
This classic washed process produces a clean, structured espresso with bright acidity and refined sweetness.
Espresso Brew Guide
- Dose: 20g
- Yield: 45–50g
- Time: 27–32 seconds
Tip: For more sweetness, aim for a slightly longer shot to increase extraction.
- Country: Kenya
- Region: Kirinyaga
- Factory: Kiangai
- Producer: Kibirigwi Farmers Cooperative Society (FCS)
- Grade: AA
- Process: Fully Washed (River Water)
- Varietal: SL 28, SL 34, Batian, Ruiru 11
- Altitude: 1600–1800 MASL
- Roast Level: Medium - Espresso
Specialty Coffee Melbourne – Freshly Roasted
Quoted from their product page.
