Tasting guide:
Stone Fruit - Black Currant - Honey - Clean
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Origin: Kirinyaga, Kenya
Farmer: Run'geto Farmer Cooperative Society
Altitude: 1700 - 1800 MASL
Varieties: SL-34, SL28, Batian, Ruiri 11
Process: Double Washed
Fermentation Time: 18 - 36 Hours Under Shade
Drying Method: Raised Beds
Drying Time: 12 - 20 Days
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From Apex Coffee Imports: "This coffee originates from the Kii Factory, which operates under the Rung’eto Farmers Cooperative Society located in Central Kenya. Kii is one of three wet mills managed by the cooperative in Kirinyaga County and holds Fairtrade certification. Under the leadership of the cooperative's manager, significant quality improvements have been implemented across all Rung’eto FCS facilities. For instance, the installation of tiled washing channels and fermentation tanks, along with a water recycling system, highlights their commitment to quality. 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. The coffee is dry fermented for 18-36 hours in concrete tanks under a roof that provides shade for better temperature control during fermentation. Farmers associated with the Rung’eto Cooperative cultivate their crops on the slopes of Mount Kenya, renowned for producing coffees that are bold, complex, and rich in flavor."