Kenya Kii AA

Savor the vibrant and intricate flavors of our Kenya Kii AA single origin coffee, with tasting notes of dragon fruit, golden raisin, and starfruit. This complex cup balances sweet and tart elements, featuring subtle hints of pear, kiwi, green grape, orange, and lemon citrus. With a brightness enhanced by lemon and a touch of herbal nuance, this coffee scored an impressive 87.75, improving as it cools.

Kenya Kii AA is a blend of varietals SL28, SL34, Batian, and Ruiru 11, grown at 1800 meters in clay loam soil with 1400mm of annual rainfall. The coffee is processed by the Rungeto Co-operative Society, which was established in 1997 after reorganizing from the Ngirirama co-operative. The factory, located in a region with fertile land and scenic views of the snow-capped Mt. Kenya, began operations in 1995.

After harvesting, the cherries are carefully sorted before pulping. The parchment is fermented overnight, washed, and then graded into P1, P2, P3, P lights, and pods. The beans are sun-dried on raised tables for 8-14 days. This washing station recycles the water used during processing, and farmers are encouraged to transform coffee pulp into natural fertilizer for their coffee plants, promoting sustainable farming practices.

Coffee was first introduced to the Rungeto area in the 1950s. Over the years, coffee growers in the region experienced both successes and challenges, including the rise and fall of the Ngariama Cooperative. In 1997, 1,150 former members of the defunct Ngariama Co-op united to establish the Rungeto Cooperative Society, reopening three of Ngariama’s original factories: Kii (built in 1965), Karimikui (1968), and Kiangoi (1995). These factories rely on fresh water from the Kii River to process the coffee brought in by member farmers.

Located in Kirinyaga County, Gichugu Constituency, the Rungeto Co-op is governed by a board of seven members—two elected representatives from each factory and one woman representative, chosen on a rotational basis. Today, the co-op boasts around 7,800 members, who cultivate coffee on fertile, loamy clay soil at altitudes between 1,600 and 1,800 meters above sea level.

The cold, fast-flowing water from the snowy peaks of Mt. Kenya is crucial for washing the coffee during processing at the factories.

Coffee Processing
Rungeto Cooperative is known for producing high-quality coffee, a result of its meticulous sorting process, which ensures that only fully ripe cherries are processed. After sorting, the cherries are pulped, and the parchment is fermented overnight before being washed and graded. The sorted parchment is then dried on raised beds for 8 to 14 days.

To further improve cup quality and the sustainability of both the mill and the co-op, the chairman has introduced several key initiatives. These include installing tiles in the washing channels, which were previously concrete, and ensuring that water used in the mills is cleaned and reused effectively.

Kenya Kii AA is Klatch Coffee's Roastmaster, Mike Perry's go-to coffee bean for a good cup of joe. It's so good, he takes 3lbs home each week so he can enjoy it any time he likes.

Kii Factory is one of three facilities managed by the Rungeto Farmers Cooperative Society (FCS), which is made up of over 850 dedicated members, many of whom bring their coffee cherries to Kii. Built in 1995, the factory sits at the foot of the majestic Mt. Kenya, with the nearby Kii River lending not only its name but also providing fresh, clean water for washing the factory’s premium, Fully washed coffees.

In recent years, Rungeto has worked hard to enhance the quality of coffee from Kii. The results of these efforts shine through in the consistently complex and clean flavors their coffees are known for.

Rungeto Farmers’ Cooperative Society Limited, situated in the Central Province of Kenya in Kirinyaga County, was formed in 1997 to support the processing and marketing of the quality produce from the cool altitudes of local coffee communities. The society has three factories namely, Kii,Karamikui and Kiangoi