Jammy and bright with notes of black currant and rhubarb.
|Origin:||Kii Factory, Kirinyaga Country, Central Kenya.|
|Process:||Washed and dried on African beds.|
|Elelvations:||1700-1900 metres above sea level.|
|Varietal:||SL28 & SL34.|
The Kii factory is located in Ngairiama in the Gichugu division of Kirinyaga district in Central Province. It is one of 3 factories, along with Kiangoi and Karimikui, which make up the Rungeto Farmers Coop Society. This coop was established in 1953 and now has around 3507 members.
Each smallholder member has around a hectare of land for growing coffee, typically alongside vegetables for the family. The area has rich and fertile red volcanic soil at altitudes of 1700 to 1900 metres above sea level.
During harvest season, farmers selectively handpick the ripest cherries, which are then delivered directly to the cooperative's wet mill on the day of picking. Cherries are stringently hand sorted prior to pulping, with damaged and under-ripe cherries being separated out from the red ripe lots.
After pulping, the coffee is double fermented with periods of washing and soaking in between. After soaking, coffee is spread on drying tables to remove excess liquid before being moved to raised drying beds. Drying takes between 5 and 10 days depending on prevailing weather conditions. While drying, the parchment is repeatedly moved and sorted to remove any damages or discoloured beans and is covered during the hottest part of the day to maintain even temperature.