Variety: SL28, SL34, Ruiru 11, and Batian
Process: Fully Washed, 16-18hr fermentation
Drying: Raised beds, up to 14 days
Producer: 850 smallholder farmers organized around the Kii Factory
Elevation: 1600-1800 MASL
Region: Kirinyaga
Origin: Kenya
Notes: Tangerine, Mango Compote, BLack Plum, Sparkly
 
 
Rungeto Farmers Cooperative Society (FCS) manages three renowned factories in Kenya’s Kirinyaga region: Karimikui, Kii, and Kiangoi. Formed in 1997 after the closure of the former Ngiriama FCS, Rungeto is governed by a farmer-elected board representing its member communities. Since its founding, Rungeto has earned a reputation for producing exceptional coffees through meticulous processing and a commitment to quality.
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At Kii Factory, coffees are fermented for 16–18 hours depending on climate, with staff checking progress every three hours to ensure precision. After fermentation, parchment is washed in clean, cold river water and graded in long cement channels—allowing heavier, denser beans to separate. The coffee then dries on raised beds for up to two weeks before resting in perforated bins to stabilize moisture for export.
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Kenya’s processing standards are among the most refined in the world. Coffees are carefully sorted by size and density, contributing to the clarity, complexity, and consistency Kenyan lots are known for.