Farm: Kii – Rungeto Farmers Cooperative Society, Kirinyaga – Kenya

Rungeto Farmers Cooperative Society, founded in 1997, manages three washing stations in Kirinyaga, including Kii—serving around 850 smallholder producers.

Cherries at Kii are fermented for 16 to 18 hours, with timing adjusted according to ambient temperature. The high-altitude conditions introduce daily variability, so fermentation is monitored every three hours by trained staff to ensure consistency.

After fermentation, parchment is washed in fresh water using long concrete channels. Agitation during washing helps separate lower-density beans. The coffee is then transferred to raised beds for slow drying—typically 5 to 30 days depending on climate conditions. Once dried, the parchment rests in ventilated boxes on-site to stabilise moisture and preserve quality during storage and transport.

Flavour Notes: Dark Plum, Grapefruit, Dark Brown Sugar

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.