Kenya Kirinyaga Kii
Fruity Profile | Light roast
Tasting Notes: Vanilla, Orange, Butterscotch
IT ALL STARTS AT THE COFFEE FARM
Nestled in the fertile highlands of Kenya, the Kii coffee factory is proudly operated by the Rungeto Farmers Cooperative Society (F.C.S.), a collective of 1,215 dedicated smallholder farmers. Coffee has flourished here since 1953, with each farmer tending to around 400 trees on just a third of a hectare.
Rungeto F.C.S. runs three mills—Kii, Karimikui, and Kiangoi—guided by an elected board and supported by 25 passionate staff. Partnering with Sustainable Management Services Limited, the co-op is on a mission to elevate both quality and yield, ensuring every cup reflects their hard work.
From harvest to drying, precision defines their process. Farmers deliver ripe cherries daily, where they’re meticulously sorted, depulped, and fermented overnight. Fresh river water washes away the fruit’s remnants before the beans bask in the African sun, drying slowly to perfection.
TRACEABILITY
COUNTRY
Kenya
REGION
Gichugu Division & Kirinyaga
IMPORTER
Cafe Imports
VARIETAL
Batian, SL28, SL34, Ruiru 11
PRODUCER
1,215 smallholder producers
MILL / WASHING STATION
Kii
PROCESSING
Washed
ALTITUDE
1600-1900 meters
PRICE TRANSPARENCY
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Price paid by Driftaway
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Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
AVERAGE CUPPING SCORE
85
/100
85
SCAA Cupping Score
1 year
Length of producer relationship
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from September 8 to October 2 in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by Ian T., Anu M., and Suyog M. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
