Boysenberry, peach and a zesty lime finish
The Kii factory is located in the Kirinyaga region and is part of the Rungeto Farmer's Cooperative Society and serves about 1,400 small producers who produce over 1,200 tonnes of cherry per year in rich volcanic soil. The cherry's are fully washed in fresh river water from Kii and sundried on raised beds.
The Kii Factory (wet mill) is one out of three wet mills of the “Rungeto Cooperative Society” in Kirinyaga in Central Kenya. The factories in this society were recognised after liquidation of the famous Ngiriama co-operative society. After liquidation Kiangoi, Karimikui and Kii joined to form the Rungeto Farmers Cooperative Society.
This is Lot no. 28 of the Kii production. Our import partners Nordic Approach scored this coffee 87 points with descriptors of lemongrass, floral, sweet, delicate acidity, multilayered. Berries, complex, great acidity and structure. YUM.
The farmers under the Rungeto Cooperative in Kirinyaga are located on the slopes of Mount Kenya and together with the neighboring region Nyeri it’s known for coffees with the most intense, complex, and flavour-dense cup profiles worldwide.
Production: All coffees are pulped, dry fermented, washed and sundried
The farmers from the community harvest and pick cherries in their gardens and transport the coffee to the factory for delivery and payment. The factory pays a small advance at delivery. The remaining payment will come after the coffee is sold. The better and well-managed wet mills are able to give more than 85% of the sales price back to the farmers. That’s after the costs of milling and marketing are deducted.
Process: Cherries are hand sorted for unripes and over ripes by the farmers before they go into production.
Pulping: A 3-Disc Agaarde pulping machine removes the skin and pulp. The coffees are graded by density into three grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade.
Fermentation: The coffee is dry fermented for 18-36 hours in concrete tanks under a roof that provides shade for better temperature control during fermentation.
Washing/Grading: After fermentation the coffees are washed and again graded by density in washing channels. They are sometimes soaked in clean water overnight.
Drying: Sun-dried 12 to 20 days on African drying beds. Time depends on weather conditions. Coffees are covered under plastic during midday and at night.
In this area the flowering period is usually between February and March, following this the trees will be ready for harvest from October to December.
Soil: Mainly Nitisol, red volcanic soil. Nitisols occur in highlands and on volcanic steep slopes and have developed from volcanic rocks. Nitisol generally has better chemical and physical properties than other tropical soils.
Many of the farmers are surrounded by several wet mills and they are free to choose where they deliver their cherries. Due to the traditional auction system in Kenya, quality is rewarded with higher prices. The better factories will then attract more farmers by producing coffees that earn the highest prices, which they return to the farmers in the form of a second payment. After the cost of marketing and preparation is deducted, this can sometimes be up to 90% of the sales price.
The Kenyan system is transparent towards the farmers, and everything is more or less separated into small lots and different grades. If you buy coffees directly through the second window, the producers expect to get prices above the average auction prices at present time. In addition the system is transparent as everybody knows what’s going back to the society after the cost of milling and marketing is deducted.