Cup characteristics: Red Wine, Poached Pear, Chambord

Process | Washed

Varietal |  SL 28, SL 34, Batian, Ruiru 11

MASL | 1600-1800

 

The factory of Kii was under Ngiriama cooperative society which was reorganised to form Rungeto cooperative society in 1997. The area is very fertile for agricultural production and therefore was very viable for the factory, which was construced and opened for processing in 1995. The peaks of snow-capped famous Mt Kenya are very visible and gives the area stunning scenery. 

At Rungeto the cherries are sorted before being pulped. The parchment is the fermented overnight, before being washed and graded. After this, it is dried on raised drying tables for 8-14 days. 

The washing station recycles the water used for pulping. Moreover the farmers at Rungeto are encouraged to convert the coffee pulps into fertilizer for their coffee trees.