Kenya Rung'eto Kii Nº 298

This coffee is processed at the Kii Factory, part of the Rung’eto Farmers Cooperative Society in Central Kenya—one of three Fair-trade certified wet mills they manage. The cooperative’s chairman has implemented several quality-focused practices, such as tiling washing channels and fermentation tanks, and reusing water during processing. Farmers grow coffee on the slopes of Mount Kenya, an area known for producing intensely flavoured coffees. The volcanic Nitisol soil here is rich and contributes to the coffee’s complex, flavour-dense profile.

Harvesting begins with hand-sorting cherries for ripeness. A 3-Disc Agaarde pulper removes the skin and pulp, and the coffee is graded by density. Grades 1 and 2 go to fermentation, while Grade 3 is considered lower quality. The coffee undergoes dry fermentation for 18–36 hours in shaded concrete tanks for better temperature control. Afterward, it’s washed, further graded by density, and sometimes soaked overnight. Finally, beans are sun-dried for 12–20 days on raised beds, covered with plastic at midday and night to protect them.