Roast style: Omni
Producer: Rung’eto Cooperative Society
Region: Rung’eto-Kii, Kirinyaga, Kenya
Altitude: 1600-1800 masl
Varietal/s: SL 28, SL 34, Batian, Ruiru 11
Cupping Notes: Blackberry, Oolong tea & orange zest.
Situated in a remarkably fertile region for agricultural production. Kii offers a picturesque view of the snow-capped Mt Kenya. The typical flowering period in this area occurs between February and April and is ready for harvest between October to January.
Around 850 smallholder farmers who are part of the coop, hand-pick cherries and deliver them to the factory for same-day processing. These farmers personally hand-sort their cherries to ensure only the ripe ones are selected, discarding all unripe and overripe cherries. Using a special disc pulping machine, the factory removes the skin and pulp and subsequently sorted into 5 different grades by the pulper. Grades 1 and 2 are processed further, whereas Gr3 and higher are considered too low and are sent directly to the drying tables.
This lot went through a carefully controlled fermentation process for 16-24 hours, shielded from direct sunlight. After fermentation and removal of mucilage, they undergo another density-based grading in washing channels. They are immersed in water from the Gatomboya stream for 16-18 hours and are taken to drying tables to be dried for 8-14 days, depending on the weather conditions.
Emphasising its commitment to sustainability, the factory actively recycles the water used during the processing and pulping stages. Furthermore, farmers are encouraged to convert their coffee pulp into natural fertilisers, fostering environmental stewardship and future crop growth.