Rung'eto Kii - Kenya

Loquat, Golden Raisin, Citron Tea

DESCRIPTION

Named after and supplied by the nearby river In Kenya’s Kirinyaga County, Kii Factory is one of three washing stations operated by Rung'eto Farmers Cooperative Society. Built in 1995 and part of Rung'eto since the cooperative’s 1997 reorganization, Kii works with 850 active coffee-growing members in the fertile foothills of Mount Kenya.

This fully washed lot is grown between 1,600 and 1,800 masl in clay-loam soils, with SL 28, SL 34, Batian, and Ruiru 11 varieties contributing to the cup. Dense, ripe cherries are meticulously sorted before pulping. The cherries are then fermented overnight, washed, graded, and dried on raised beds for 8–14 days. Resulting in a clean, structured Kenyan coffee with tasting notes reminiscent of Loquat, Golden Raisin, and Citron Tea.

DETAILS

Profile: Light

Producer: Kii Factory

Farm: Rung'eto Farmers Cooperative Society 

Region: Kirinyaga, Kenya

Process: Fully Washed

Elevation: 1600 - 1800 masl

Variety: SL 28, SL 34, Batian, Ruiru 11

Source

Kii Factory is part of Rung'eto Farmers Cooperative Society in Kenya’s Kirinyaga County. The factory was constructed in 1995 and originally operated under the Ngiriama Cooperative Society. Upon the society’s dissolution, Kii Factory then became part of Rung'eto in 1997. Today, 850 active members deliver coffee to Kii, where the factory’s team oversees sorting, processing, drying, and preparation for export.

The station sits near the forested slopes of Mount Kenya, where the Kii River begins. Water used during pulping is recycled, and farmers are encouraged to convert coffee pulp into fertilizer for their trees - practical efforts that return resources to the farm and support long-term coffee production.

Story

Set within the fertile landscape of Kirinyaga County, Kii Factory is framed by clear views of snow-capped Mount Kenya and nourished by the Kii River, which originates within the Mount Kenya forest. The area’s cool temperatures, plentiful annual rainfall, and elevations reaching 1,800 masl create a strong environment for Kenya’s celebrated coffee varieties.

At Kii, coffee is handled with the kind of structured care that defines classic Kenyan washed processing. Ripe cherries are sorted before pulping, then the parchment ferments overnight. After washing, the coffee is graded into density-separated lots and dried on raised tables for 8 to 14 days. Clarity and consistency are truly emphasized, allowing the character of the varieties to come through in the final cup.

Managed by factory manager Danson and supported by the cooperative’s 850 active farmers, Kii is a strong example of the community-driven production model at the heart of Kenyan coffee. Its story is one of fertile land, sustainability, and careful processing - rooted in the foothills of Mount Kenya.

Farm Details

Kii Factory is located in Kirinyaga County, Kenya, at approximately 1,600–1,800 masl. It is part of Rung'eto Farmers Cooperative Society and processes coffee from 850 active member farmers. The region receives roughly 1,400 mm of rainfall annually, with an average annual temperature of 20.5°C. Coffee flowers from February through April and is harvested from October through January.

The factory processes SL 28, SL 34, Batian, and Ruiru 11 varieties using a fully washed method. Following overnight fermentation and washing, parchment is graded and dried on raised tables for 8–14 days.