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Iyego AB - Kenya Filter

Pineapple, White Peach, Vanilla
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    A delicate filter coffee, clear and crisp from the washed processing of the SL28 and SL34 varieties. With intense tropical notes of pineapple, white peach and vanilla.

    Choose your grind size

    If you don't have a grinder at home, we'll happily grind your coffee to your specifications. Just select your brewing method above or order whole beans.

    Find the right grind. You can get the most out of your coffee by grinding your beans just before brewing. Take a look at the equipment selection if you are interested in a grinder.

    You can also select a grind level in each product if you want us to grind the beans for you. We use a Mahlkönig EK43 for this.

    Frenchpress and Aeropress are ground on the same setting.


    Cultivated with love by great farmers. 100% Arabica coffee, harvested when ripe and carefully processed. Sustainable and fairly traded.


    Freshly roasted, packed and shipped safely to you by DHL.


    Our standard bags contain 250g and are 100% recyclable. No mixed materials.


    Take your tried-and-tested recipe as a starting point for this roast, or get help from our brew guides.

    Scoring Card

    The coffee cherry can develop up to 1,200 different natural flavours. Depending on location and variety.

    Learn to understand the flavours in coffee with the Scoring Card. Grade your coffee by filling out your Scoring Card

    Suitable for filter preparation:

    About the coffee

    Pineapple, White Peach, Vanilla

    Score: 90
    Sweetness: 4/5 Tropical
    Acidity: 5/5 Juicy Lime
    4/5 Jammy
    3/5 Fruity and Floral

    Variety: SL28, SL34
    Processing: Washed
    Harvesting Year: 2022
    Drying Time: 5-10 days sundried

    Suggested brew recipe:
    16g coffee, 250g water, medium grind, approx. 2:30 min brew time

    About the coffee

    The coffee is handpicked by the smallholder members, before being delivered to the Iyego factory where it is pulped and then processed using the washed method. This initially separates the dense beans from the immature mbunis (floaters) using water floatation, which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation lasts for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours.

    Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of their mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup. This soaking process gives Kenyan coffees their vibrant flavour profiles that they're so famous for.

    The beans are then transferred to the initial drying beds where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made of chicken wire which allows the coffee to breathe fully.

    This dedication and commitment to quality is rewarded with exceptional tasting coffee. We taste nectarine, mango and lime.

    The Farm | Marimira Factory

    A total of about 8,000 members deliver their coffee cherries to the Iyego Washing Station.

    long-standing partner
    Iyego Cooperative
    Type of Farm:
    Washing Station

    Region, Country: Murang'a District, Central Province, Kenya
    1800 masl
    Soil type: Volcanic Soil
    Fertilisation method: organic
    Shadow Type: not shade grown
    Processing location:
    Mununga Washing Station
    Number of varieties: various
    Harvest season:
    Oct - Jan

    About the farm

    Our Kenyan Iyego filter coffee comes from the county of Murang’a, a coffee growing region close to Kirinyaga, which lies in the foothills of the Aberdares. The area has deep, well drained and fertile red volcanic soil at altitudes of around 2000 metres above sea level with 1305mm of rainfall annually.

    There are now around 8000 active members involved with the Iyego co-op and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, banana and maize. Growing fruit and vegetables in a mixed crop is important for the locals as they want to use the land efficiently without damaging the nutritious soil.

    Bloody Good Coffee

    - SINCE 2002

    Bloody Good Filter

    Coffee is a fruit which is naturally acidic and contains many sugars. We roast our filter coffees to bring out this acidity and develop the natural sweetness.

    In developing a profile for a filter roast, our roasting team takes a light-handed approach, roasting much more gently than in an espresso roast. Here, the aim is to respect and highlight the natural flavours of the coffee itself, and to let its terroir shine through.

    Simply order your favourite coffee online.

    Sustainably grown

    Carefully grown and processed by our partners.

    Worldwide shipping

    Safe and reliable with DHL. Direct to your door.

    Recyclable packaging

    There are no mixed materials in our coffee bags, making them easy to recycle.

    Pay securely

    Choose from several secure payment methods.

    • Free shipping from €30

      Easy, safe and fast delivery with DHL. Free of charge from a €30 order value.

    • Coffee subscription

      Get your favourite coffee in a subscription. Simply delivered to your door, free of charge*.

    • Directly & Fairly Traded

      We attach great importance to our long-term relationships, keeping farmers on equal terms.