Coop :                 Rung’eto F.C.S.
Region :            Kirinyaga
Altitude :         1,600–1,800 masl
Process :           Fully Washed
Variety :            SL 28, SL 34, Batian, Ruiru 11
Grade :               AA
Q Score:            87

** Vacuum Packed**

Aroma: Redcurrent, sweet fruit pie.
Cup: Bright acidity, redcurrent, kiwi fruit, juicy, smooth texture.

Coffee Bio:

Kii is located in the Kirinyaga county and is one of Rung’Eto FCS ‘s washing stations. It counts 850 members who produce about 4,700 bags per year.

The region’s soil is mostly made of clay loam and is situated on the southern part of Mount Kenya. The flowering happens between February and April and the harvest takes place between October and January.

Rung’Eto has started a program that encourages its members to recycle the water used for pulping, and to upcycle coffee pulp to make fertilizer.

Processing

The cherries are hand-sorted before pulping. The resulting parchment coffee is then fermented overnight in tanks in order to break down the remaining mucilage. After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights.
The last stage is the drying, done on African raised beds, which takes between 9 and 15 days.

Rung’Eto Location :

Pictures :