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Filter: Kenya Kirinyaga Kii AA

9.00

This is the third time we have this coffee and it still impresses us. Kenyan coffees are quite expensive nowadays due to high demand and low amounts of harvest. The high quality coffees from well known farms will be sold to famous names in the industry, so expect lesser known farms this year. The Kii however still is affordable and the quality is really good. Expect notes of raspberry, but also some stone fruits and citrus. It has a medium body sweetness, clean and very well balanced. Enjoy!

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Product Description

Kii factory

Kii factory was established in 1996 and has grown over the years to collect cherries from about 1,200 farmers. Together with Karimikui and Kiangoi mills, they form the Rungeto Farmers Cooperative Society, which is made up of 3,000 active members. Rungeto Society was established in 1953 and has built a strong reputation for itself ever since. This society has an annual production of 500,000 kgs of green coffee and an estimated area under coffee of 535 hectares. Rungeto represents 9% of all smallholder production in Kirinyaga. The high-yield factories produce coffees of outstanding quality, grown in ideal growing circumstances on the foot of Mount Kenya.

In total, Rungeto has about 3500 farmers growing their coffee on small plots of land there and delivering their cherries to the three mills. Nowadays, an estimated 55% of all coffee production in Kenya comes from smallholder farms. Farmers take ripe cherries to be processed in centralized wet mills, where they are pulped, fermented, washed and sun dried on elevated tables. Coffee is then delivered to a dry mill. The parchement coffee produced by Kii factory, for example, is further processed by the Sasini dry mill.

Coffee production in Kenya dates back to the late 1880s, when French Missionaries reportedly brought seeds to the Taita Hills area. Introduced into the Kiambu district in 1896, coffee found a great combination of altitude, soils and temperature that resulted in the high quality for which Kenyan coffee is known across the globe. Still today, the biggest coffee growing area spreads from Kiambu, on the outskirts of Nairobi, up to the slopes of Mount Kenya. The Counties in this region also known as Central Kenya – Kiambu, Kirinyaga, Murang’a and Nyeri – have an annual production of around 39,000 metric tons of green coffee, which accounts for almost 70% of the national production. Other coffee growing areas are: Machakos (Eastern Kenya) and Bungoma (Western Kenya), but volumes are significantly smaller.

Although patterns may differ from area to area, Kenya is generally known to have two main rainy seasons which dictate two crops. Long rains occur from March to May, while a shorter rainy season occurs around October. The dry spells that anticipate those rains trigger two flowering periods: February/March for the country’s main crop, and September for the early or ’fly’ crop. Central areas are able to produce and deliver coffee in both seasons, whereas Machakos, for example, is known for only having production during the early crop season. Coffee plants naturally find extremely fertile soils in Kenya’s growing regions. Soils are young and volcanic and very rich in organic matter. The altitude in coffee growing areas ranges from a minimum of 1280m in Embu, Eastern part of Mount Kenya region, to a high of 2300m in Nyeri, on the Western slopes.