Kii RUNG'ETO

RED GRAPEFRUIT, GRAPE JUICE + COLA

I N F O R M A T I O N

Producer: Kii RUNG'ETO
Country: Kenya
Region: Kirinyaga
Altitude: 1800 MASL
Process: Wet Fermentation
Variety: SL28, SL34, Batian 

Kii RUNG'ETO

Farmers in Rung’eto planted their first coffee trees in 1953. The co-op has three wet mills: Kii, Karimikui, and Kiangoi. The co-op is located within Ngariama location, Gichugu division, Kirinyaga East district on the Southern slopes of Mount Kenya.

The co-op is managed by an elected board of seven members, two elected from each factory catchment. Each member represents an electoral zone in the larger Rung’eto sublocation. Currently the co-op has 25 permanent staff members who are headed by a secretary manager. The secretary manager oversees the day-to-day running of the co-op under the supervision of the board.

FERMENTATION

Cherry is selectively handpicked and then pulped in Mariri’s hand pulper. 

Coffee is dry fermented for 24 hours and, after being washed, soaks in clean water for a further 24 hours. Before the Wet parchment is moved to raised dry beds where they are dried for 10 to 18 days. Depending on the weather.