About This Single Origin Kenyan Coffee. 

The Rungeto Farmers' Cooperative Society has several factories under their ownership. The flowering period in this area is usually between February and January, and the trees ready for harvest from October to December.

Over 1400 local farmers bring their ripe cherries to the co-op for hand sorting before pulping. The parchment is then fermented overnight in tanks in order to break down the sugars of the mucilage. After fermentation, the parchment is then washed and graded. The final stage is the drying of the coffee on raised beds, which takes between 8 and 14 days.

The management of the cooperative has implemented various processes throughout all the factories of the Rungeto FCS in order to improve the quality. One such process is to install and maintain tiles in all the washing channels and fermentation tanks to make cleaning easier. Moreover, the water for the processing is being recycled and reused. Longer lasting metal drying tables have been installed at the factories to reduce the repair costs.

This society has a secondary income through operating a dairy cooling plant that collects milk from the members who own cows. They collect 120,000 litres every month and this is supplied to one of Kenya's largest dairy product companies. Operating the cooling plant both allows the society itself to earn some additional income but also allows them to provide a service to their members that diversifies their income. The society's additional income is used to cover operating costs.

The factories in this society were recognised after liquidation of the famous Ngiriama co-operative society. After liquidation, Karimikui joined with Kii and Kiangoi to form Rungeto farmers’ co-operative society. The factory re-opened in 1997 for coffee processing.

PROCESS: WASHED

REGION: KIIRINYAGA COUNTY

ELEVATION: 1600-1800

VARIETAL: PEABERRY, SL28, SL34, BATIAN

CUP: FINGER LIME, BROWN SUGAR, CITRUS ZEST, DATES & BLACK TEA

ROAST: FILTER