COFFEE PROFILE
This Washed SL28 and SL34 lot has a bright lime acidity balanced by sweet stonefruit. Brown sugar brings depth and a smooth, lingering sweetness to the finish.
| TASTES LIKE | Lime, stonefruit and brown sugar |
| ROAST | Espresso |
Rungeto C, Kenya, Washed
200g
$22.00
Sale price
$22.00
Regular price
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Rungeto C, Kenya, Washed
$22.00
Sale price
$22.00
Regular price
Lime, stonefruit and brown sugar
Story
Rungeto Farmers Cooperative Society began in 1997, when 1,150 farmers joined together to create a new future for coffee in their community. Today, the cooperative brings together more than 8,000 smallholder farmers connected to the Kii, Karimikui and Kiangoi factories in Kirinyaga County.
Each harvest, ripe cherries are picked by hand and carefully sorted before the coffee is pulped and fermented overnight. It is then washed and dried on raised beds for 8–14 days.
Rungeto’s work extends beyond processing coffee. Its team of agronomists supports farmers throughout the growing season, while the cooperative provides access to farm inputs, school-fee pre-financing and emergency assistance. It is a shared approach that invests in both the quality of the coffee and the people who produce it.
| PRODUCER | Various Smallholder |
| REGION | Kirinyaga County |
| VARIETAL | SL28 and SL34 |
| PROCESS | Washed |
| ALTITUDE | 1275–1700 masl |
Origin
Kirinyaga County, Kenya
Kirinyaga County lies along the southern and eastern slopes of Mount Kenya, where high elevations and fertile volcanic soils create strong growing conditions for coffee. Across the region, smallholder farmers deliver their harvests to cooperative washing stations, where the coffee is sorted and processed collectively.
Rungeto’s members grow SL28 and SL34 at 1600–1800 metres above sea level. Coffee is harvested twice each year, from May to June and again from November to December. Farmers are encouraged to plant trees throughout their land, while wastewater from processing is filtered through dedicated soak pits to reduce its impact on nearby waterways.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 10-25 days after roast |
| Brew Parameters | Dose 20.3g in the portafilter to extract 42g in the cups in 21 seconds at 93.5 degrees C |
| Best Freeze Date | 10-14 days after roast |