Kii

We're lucky to have Kii's coffee almost every season. This lot was harvested in late 2025 and it's AA grade – Kenya's tier for the largest (and most visually impressive) processed beans. Varieties: SL28 , SL34 , Ruiru 11 , and Batian Process: washed Flavour: cooked rhubarb, raspberry, burnt orange Body: Acidity: Roast: Omni (filter + espresso) Origin story and details Farm / Cooperative: Rungeto Farmers Cooperative Society Region: Kirinyaga, Kenya Altitude: 1600 - 1800m above sea level The Kii factory is operated by the Rungeto Farmers Cooperative Society (F.C.S.) and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about one-third of a hectare. The cooperative society operates three mills—Kii, Karimikui, and Kiangoi—and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary-manager. The co-op is partnered with the marketing agent, Sustainable Management Services Limited, and is implementing a coffee-quality improvement project with the intention of raising both cup quality and yield. Members deliver cherry to the factory as soon as it is picked. The coffee is depulped after sorting and separating, then fermented (typically overnight) before being washed with fresh river water and dried in full sun. Coffee cherry being transported to Kii Wetmill Kirinyaga region Kirinyaga, in Central Kenya, is home to Mt. Kenya. The region is forested and boasts a wealth of exotic wildlife, receiving 50 inches of rain per year. Many rivers run through the area, and the soil is rich and volcanic, providing smallholders and cooperatives with the resources needed to grow and process some of Kenya's most fruit-forward coffees. Washed process Most of Kenya's coffee is produced by smallholders who deliver to factories (central processing units) that predominantly produce washed coffees. Estates are also best known for their washed lots. The washed process in Kenya may vary slightly from place to place, but it generally includes a soaking step that is unique to this growing country. First, the coffee is picked ripe and depulped the same day. It is then normally fermented in open-air tanks made of concrete or cement for 24–48 hours. After fermentation, it is washed thoroughly using water channels before being soaked underwater for 12–72 hours. Finally, it is spread on raised beds to dry. Batian variety Batian is the latest variety to be developed in Kenya, it is named after the peak of Mount Kenya Ruiru 11 variety Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya SL28 variety SL28 was developed in 1931 by Scott Laboratories to suit the growing conditions in Kenya. The varietal is known for its exceptional cup quality SL34 variety Developed by Scott Laboratories in Kenya, the SL34 varietal was designed to be high yielding with good cup quality. Traceability 100% SL28 , SL34 , Ruiru 11 , and Batian coffee beans, provided by Condesa Co Lab and roasted by us on Gadigal land / Sydney. Country grade: AA (Kenya) Learn more: Coffee page transparency legend Our coffee philosophy Our business approach Fresh harvest sourcing Harvested: November 2025 While harvest age/freshness is a crucial factor in the final cup’s flavour, there are other elements in the pre-roast stage that can lengthen or shorten the potential of a gr