About This Coffee

The factory of Kii was formed under the Rung'eto cooperative society in 1997 and has several factories (washing stations) under its umbrella. The society also has a secondary income, through the operation of a dairy cooling plant that collects milk from the members who own cows.

This factory is located in a very fertile area for agricultural production. The peaks of snow-capped Mt. Kenya are visible from the factory. The flowering period in this area is usually between February and April, and the trees were ready for harvest from October to January.

Cherries are hand-picked by some 850 smallholder farmers who are part of the coop. They deliver their cherries to the factory which are processed on the same day. Cherries are hand sorted for unripes and overripes by the farmers before they get processed. A disc pulping machine removes the skin and pulp, and the coffees are graded into 5 grades by the pulper. Grades 1 and 2 get processed further. Grade 3 and higher are considered too low a grade and are sent directly to the drying tables.

This lot goes through fermentation for 16-24 hours under closed shade. After fermentation and free of mucilage, they are graded again by density in washing channels and then soaked under clean water from the Gatomboya stream for 16 18 hours. The coffee is taken to drying tables and dried for 8-14 days depending on the weather.

The washing station recycles the water used in the processing and pulping of the coffee. Moreover, the farmers are encouraged to convert their coffee pulp into fertiliser for future crops.

Farm Information

• Origin: Kenya
• Region: Kiringaya
• Farm/Coop/Mill: Rung'eto Kii
• Producer: Rung'eto Cooperative Society
• Variety: SL28, SL34, Batian, Ruiru 11
• Process: Washed
• Altitude: 1600 - 1800masl
• Harvest: October - January
• Sourcing Partner: Langdon Coffee Merchants
• Quality Score: 86

Roast Level: 

Flavour Profile

• Aroma: Raisins and Brown Sugar
• Flavour: Raspberry, Raisin, Blackberry, Brown Sugar, Black Tea
• Aftertaste: Black Tea
• Acidity: Raspberries and Raisins
• Body: Raisins and Blackberry
• Balance & Overall: Overall a quite complex coffee, as expected of an AA Kenyan. Sweet Berries give it a great body with a Black tea like finish

Recommended Brewing Parameters

• Espresso: 20g In, 40g Out, 27 Seconds
• Milk-based (150ml): 23g In, 44g Out, 30 Seconds, 150g Milk
• Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 2 Minute 00 Seconds (45G Bloom, 30 Seconds)