Kenya Rungeto AA

Explosive blackcurrant and dark fruit, carried by a luxurious syrupy sweetness and a long, elegant finish.

Harvest & Post-Harvest

In this area, the flowering period usually occurs between February and March. After this, the trees are ready for harvest from October to December. The fly crop occurs in July–August, which means we also see small volumes of high-quality Kenyan coffee later in the year.

Sorting: Cherries are hand sorted for unripes and overripes by the farmers before they go into production.

Pulping: A 3-Disc Agaarde pulping machine removes the skin and pulp. The coffees are graded by density into three grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered a low grade.

Fermentation: The coffee is dry fermented for 18-36 hours in concrete tanks under a roof that provides shade for better temperature control during fermentation.

Washing/Grading: After fermentation the coffees are washed and again graded by density in washing channels. They are sometimes soaked in clean water overnight.

Drying: Sun-dried 12 to 20 days on African drying beds. Time depends on weather conditions. Coffees are covered under plastic during midday and at night.

Soil: The soil, primarily Nitisol, is rich and developed from volcanic materials, commonly found in highland areas and steep volcanic slopes. Nitisol exhibits superior chemical and physical properties compared to other tropical soils.