KII#2

The ripe cherries are destemmed and fermented for 16 to 24 hours, depending on the ambient temperature. They are then washed with clean water from the Kii River and soaked for an additional 12 hours to refine the acidity and clarity. Drying takes place on raised beds for about 14 days, with the parchment covered during the hottest hours of the day and at night to ensure even drying. All water used in the process is filtered and cleaned before being returned to natural waterways, preserving the local ecosystem.

The Washed station was built in 1995 and is owned by the Rungeto Farmers Cooperative Society, a cooperative that brings together more than 850 smallholder farmers in the Kibugu district, in the heart of Kirinyaga. Located at the foot of Mount Kenya, the station takes its name from the Kii River, the source of the crystal-clear water used in processing.

Each farmer cultivates small plots—averaging 250 trees—on rich volcanic soils at high altitudes. Ripe cherries are carefully handpicked and delivered the same day to the station, where strict quality control ensures that only the densest and sweetest cherries are processed.

Rungeto FCS’s commitment to quality and sustainability has allowed Kii to establish itself as one of the most reputable stations in Kirinyaga. Its coffees, complex yet clean, are recognized for their bright body, sweetness, and depth.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.