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.
