Kii Ab - Kenya

LEMON, DARK CHOCOLATE, HONEY

WHERE AND WHO

The Kii factory is one of three factory that makes the Rungeto Farmers Coop Society. This Coop is located in Ngairiama in the division of Kyrinyaga county, central Kenya and has more than 3500 members grown up through years. Each member has around a hectare of land for growing coffee at altitude of 1800 meters above the sea. The soil is rich and fertile thanks to the red volcanic minerals. Coffee beans are handpicked by each smallholder and sent to the main factory where the transformation process starts.

FROM THE CHERRY TO THE BEAN

The transformation process starts with the selection of mature beans from the immature one’s using water floatation. Then starts the first fermentation stage that last for 24 hours after which the beans are washed and sent to the second fermentation tank for another 12 – 24 hours. After that, the beans are selected using the water floatation again, and the mature cherry are transferred in a new soaking tank for another 24 hours.  This third – stage fermentation process allows proteins and amino acids to develop a great and tasty level of acidity and a complex fruity flavors in cup. After the fermentation the beans are transferred to drying tables for a period of time of 5 – 10 days. After the drying process green beans are stocked in bodegas (raised cells made of chicken wire) to help the coffee to breath fully.

ABOUT THE VARIETY

SL34&SL28

Both the variety has a very good cup potential, but very susceptible to coffee berry diseases. Originally both of them was selected in Kenya by the Scott Agricultural Laboratories in the late 1930s. The SL28 is Bourbon – related and was considered the best breeding selection of the time because is drought resistant. SL34, instead, is Typica – related and is adopted in areas with good rainfall. Both of the variety express their best potential at 1200 meters above the sea or superior altitude.