Kenya Rungeto Kii Filter

Processed at the Fairtrade-certified Kii Factory, this lot represents the meticulous work of the Rungeto Farmers Cooperative Society. Formed following the dissolution of the Ngiriama cooperative - which brought together the Kii, Kiangoi, and Karimikui wet mills - the society sits high on the slopes of Mount Kenya. Here, the coffee trees thrive in Nitisol, a rich, volcanic soil celebrated for its superior physical and chemical properties that drive the intense, complex flavors characteristic of the region.

​The Rungeto leadership is deeply committed to pushing the boundaries of Kenyan specialty coffee. Under the guidance of a quality-driven Chairman, the cooperative has heavily upgraded its infrastructure, installing pristine tiles across all washing channels and fermentation tanks while implementing advanced water reuse systems to protect the local environment.

​Behind the process:

• ​Selective Harvest & Sorting: Harvesting primarily from October to December, farmers meticulously hand-sort their cherries to remove any underripe or overripe fruit before delivery to the mill.
• ​Precision Pulping: The cherries are processed through a 3-Disc Agaarde pulping machine, which removes the skin and immediately sorts the beans by density. Only the highest-density Grade 1 and 2 beans advance to the premium fermentation stage.
• ​Shaded Dry Fermentation: The pulped coffee undergoes a dry fermentation in the upgraded tiled concrete tanks for 18 to 36 hours. A protective roof provides crucial shade, ensuring steady temperature control as the mucilage breaks down.
• ​Tiled Channel Wash & Soak: The beans are thoroughly washed and graded by density once more in the pristine tiled channels. To maximize cup clarity and enhance the vibrant fruity notes, the coffee is often soaked overnight in fresh, clean water.
• ​Careful Sun Drying: Finally, the clean parchment is spread on raised African drying beds for 12 to 20 days. The mill team strictly covers the coffee with plastic during the intense midday sun and at night to protect the cellular structure and preserve the sweetness.