Kenya AB Rungeto KII

We chose Kenya AB Rungeto Kii, 2026 harvest, for its balance of vibrant acidity, juicy texture, and sweetness. We were especially drawn to its long finish, where the almond notes remain clearly defined.

Taste profile

Blackberry, almond, and sweet spice notes define this coffee's profile. Its fruity character is clear, complemented by subtle sweetness and delicate sweet spice notes.

Medium body gives it a juicy texture, while medium-high acidity brings freshness and energy to the profile. The finish is long and lingering, with almond notes that become more pronounced as the flavor develops.

87 QGrading points – green coffee quality evaluation

Roast profile

With 900 kg in the roastery, we developed a roast profile suited to espresso.

The roast level is medium, and we aimed to preserve the bean's inherent quality—very clean, sweet, and complex.

We achieve the desired profile with precision through daily practice using advanced technology: a Loring Smart Roaster.

Green coffee information

The coffee is processed at Kii Factory, one of three stations operated by Rung’eto Farmers Cooperative Society in Kirinyaga, Central Kenya. The cooperative was formed by bringing together the Kiangoi, Karimikui, and Kii stations, and Kii is Fairtrade certified.

Producers who deliver coffee to the cooperative grow their lots on the slopes of Mount Kenya. In this area, flowering usually takes place in February–March, and the main harvest runs from October through December. There is also a secondary harvest in July–August.

The lot selected by Origo is grown at approximately 1,800 m and includes the SL-28, SL-34, Ruiru 11, and Batian varieties.

The coffee is washed. The cherries are hand-sorted before processing, then depulped using a three-disc Agaarde machine. At this stage, the coffee is separated by density, and the higher-quality lots continue processing separately.

Fermentation lasts approximately 18–36 hours in concrete tanks under a roof for better temperature control. After fermentation, the coffee is washed and sorted again in water channels, also by density. In some cases, the beans are then left to soak overnight in clean water.

Drying takes 12–20 days and takes place in the sun on raised African beds. The coffee is covered with tarps during midday and overnight, and the exact drying time varies depending on weather conditions.

The area's soils are predominantly Nitisols, formed from volcanic materials and characteristic of the high-altitude areas on the slopes of Mount Kenya. The cooperative has also invested in improving its processing infrastructure, including lining the channels and fermentation tanks and reusing the water used in processing.