Notes: Floral, nectarine, cranberry acidity, dark caramel with a mellow buttery mouthfeel.
The Kii factory is located in Ngairiama in the Gichugu division of Kirinyaga district in Central Province. It is one of 3 factories, along with Kiangoi and Karimikui, which make up the Rungeto Farmers Coop Society. This coop was established in 1953 and now has around 3507 members. Each smallholder member has around a hectare of land for growing coffee, typically alongside vegetables for the family. The area has rich and fertile red volcanic soil at altitudes of 1700 to 1900 metres above sea level and receives between 1600 and 1900mm of rainfall annually.
Coffee is handpicked by the smallholder members and delivered to the Kii factory where it is pulped, fermented, and finally washed. The beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup - it is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for. The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. The dry parchment coffee is then delivered to a private mill and put into ‘bodegas’ to rest – these are raised cells made o chicken wire which allows the coffee to breathe fully.