Growers: Producers organized around the Kii Factory
Region: Kirinyaga County, Kenya
Varieties: SL28, SL34, Ruiru 11, & Batian
Processing: Washed after depulping and fermenting, then soaked in clean water and dried on raised beds
Soil: Volcanic loam
Altitude: 1310-1900 masl
Importer: Royal Coffee
Harvest: Dec. 2020, outturn 11
With mango and refreshing forest berry, this delightful mix of SL28, SL34, Ruiru 11, and Batian is grown by farmers organized around the Kii washing station as a part of Rungeto Cooperative in Kirinyaga, Kenya. This release marks the first of the 2021 harvest arriving from Kenya.
Press anyone who works in coffee to tell you what their favourite origin is. Kenya almost always comes up. It's not arbitrary - These coffees grow mainly above 1500 meters in the volcanic soils of either side of mount Kenya and are among the juiciest, most vibrant coffees on the planet. Filled with phosphoric brightness (think cola), zippy mango and blackberry - especially in lots with a high amount of SL-28 (a specific selection of Bourbon) - That signature blackberry flavour is often right upfront.
Kii factory rests in the southern foothills of Mount Kenya, with red volcanic soil, excellent for producing top-quality coffee. Growers here typically cultivate approximately 250 coffee trees on half-acre plots. They then deliver ripe fruit to one of 3 factories managed by an umbrella farmer's cooperative society (FCS) called the Rungeto Farmer's Cooperative Society. Smaller in size than other FCS, Rungeto has focused on quality processing and meticulous attention to detail, earning a reputation for delightful coffee and expert processing in Kenya. Only the ripest cherries are delivered, and additional hand sorting and floating of the fruit is done to remove less dense and damaged beans before the coffee is depulped, fermented and washed.
After washing, the coffee soaks in a fresh batch of water for around 24hrs. This soak is anecdotally known to solidify the hallmark Kenyan profiles. The coffee is dried over two weeks on carefully constructed raised beds to ensure proper air circulation and temperature control for optimal drying. This whole process is identical to Ichamama, and it pays off in both flavour clarity and the health of the green coffee. When the coffee is milled for export, the green beans are sorted by screen size and graded according to size and shape. The most generously sized beans (17/18 screen) are labelled AA, 15/16 screen are labelled AB, and the round peaberry - PB. This outturn of Kii is an AA.
250g of delightful coffee