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Kenya, Rungeto, Kii, AA

As we head into summer, we look for Kenyan coffees as a bit of a coffee escape to get us up in the morning. We seldom say this, but this coffee is luscious, coating the tongue with a cherry limeade sensation with dark chocolate lingering as it cools. Summer coffee at its best. 

The Story

Perched high up in the southern foothills of Mount Kenya on rich red volcanic soil, the areas surrounding the Kii factory are ideal for producing some of the finest Kenyan coffee. Farmers in these fertile foothills who typically cultivate around 250 coffee trees on half-acre plots have been delivering cherry to the Kii factory, which is one of 3 factories managed by an umbrella farmers’ cooperative society (FCS) called the Rungeto Farmers’ Cooperative Society. Smaller in size than other FCS, Rungeto has focused on quality processing and meticulous attention to detail, garnering it a reputation for amazing coffee and some of the cleanest and best organized factories in Kenya. At the Kii factory only the ripest cherries are delivered, and additional hand sorting and floating is done to remove less dense and damaged beans before the coffee is depulped, fermented and washed. After the coffee is washed, it’s soaked in fresh water for long periods of time to solidify the hallmark Kenyan profiles. The coffee is dried over a period of two weeks on raised beds, which are carefully constructed to ensure proper air circulation and temperature control for optimal drying. When the coffee is milled for export, the green beans are sorted by screen size and graded according to size and shape. Larger beans (17/18 screen) are labeled AA, 15/16 screen are labeled AB, and the round peaberry are labeled PB.


Origin Information

Producers organized around the Kii Factory
SL28, SL34, Ruiru 11, and Batian
Kirinyaga County, Kenya
April-June | October-December
1310 - 1900 masl
Volcanic loam
Fully washed and dried in raised beds
Brewing Method Recommendation: We selected this coffee for it's ability to go between espresso and filter brews with ease producing a striking pourover or a modern single origin espresso that cleanses the palate with its vibrant citrus flavor.
    • Filter/Pourover Recipe
      • Dose · 25g 
      • Water · 400g
      • Temp · 203F
      • Ratio: We think a 15 to 1 Water to Coffee for a full-bodied, syrupy cup. However,  go for a little more water up to 16:1 ratio if you like the more delicate citrus and black cherry flavors to come through which is our team's preference.
      • Brew Time: 4:00 is a good starting point
    • Espresso Recipe
      • Coffee Dose · 20g 
      • Beverage Weight · 50g
      • Ratio: 2.5:1 
      • Brew Time: 30-26 seconds
      • Temp · 201F @ 9bar, tested on La Spaziale Dream

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