Despite its smaller size compared to other FCS, Rungeto has established a reputation for its unwavering commitment to quality processing and meticulous attention to detail. This dedication has earned them recognition for producing remarkable coffees and operating some of the cleanest and best organised factories in Kenya.
At the Kii factory, only the ripest cherries are accepted, and an additional round of hand sorting and floating is conducted to eliminate less dense and damaged beans. Following this careful selection process, the coffee undergoes depulping, fermentation, and thorough washing. To solidify the distinctive Kenyan flavour profiles, the washed coffee is then soaked in fresh water for extended periods.
The drying phase takes place over a meticulous two-week period on raised beds specifically designed to optimise air circulation and temperature control, ensuring an optimal drying process. These beds are thoughtfully constructed to create the ideal environment for drying the coffee beans.
Before export, the green beans are meticulously milled, undergoing sorting based on screen size and further grading according to their size and shape. This final stage of preparation ensures that the exported coffee meets the desired standards and maintains consistent quality.
Through these meticulous processes, the Kii factory and the Rungeto Farmers' Cooperative Society exemplify their commitment to producing exceptional Kenyan coffee. The attention to detail and focus on quality contribute to the renowned flavor profiles associated with Kenyan coffees, making them highly sought after in the specialty coffee market.
