Roast Medium / All Brewing Methods
Region Kirinyaga
Co-operative Rungeto
Varietal SL28, SL34, Batian
Altitude 1600 – 1800
Soils Clay loam soil
Process Fully Washed
Cup Score 85.25
Tasting Notes
Apricot, lemon and honey notes carry through a light body, with hazelnuts and milk chocolate lingering in the finish.
The factories in this society were recognised after liquidation of the famous Ngiriama co-operative society which had a lot of Assets. After liquidation Karimikui joined with Kii and Kiangoi to form Rungeto farmers’ co-operative society. The factory re-opened in 1997 for coffee processing.
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 into P1, P2, P3 and P lights. The last 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.
