Kii is one of three factories operated by the Rungeto Farmers’ Cooperative Society in Kirinyaga County, situated at the foot of Mt. Kenya. The factory lies within a landscape defined by rich volcanic soil, steady rainfall, and small-scale mixed farming. Established in 1954, the Rungeto Society has faced challenges — including a complete restructuring from its former cooperative structure — but emerged stronger and more farmer-focused, with Kii as one of its highest-producing stations.
The factory is majority-supported by women farmers, who each manage roughly 0.5 hectares of land and intercrop coffee with avocados, macadamias, and bananas. Subsistence crops like beans and potatoes support food security, while coffee remainsthe primary income source.
Agronomists at Kii conduct regular farm visits, offering guidance on timing and application of treatments — a key factor in protecting quality from climate-driven threats like extreme cold and blight. In return, Kii receives outstanding cherries and farmers are rewarded well: Kii ranks among Kenya’s highest-paying cooperatives. “Previously, you would witness a lot of mud houses around, but coffee and improved payment has turned things around here for the better as far as eradicating poverty goes,” said Isaac Mugo, The cooperative society Secretary General, during a Trabocca visit at Kii in the 2020/21 season.
To continue to produce rising volumes, farmers must embrace the throes of climate change that have adversely altered the coffee calendar. Isaac notes that there were uneven weather patterns and extreme cold weather that affected flowering of the coffee which affected the overall production in the past years. However, due to proper agronomy intervention, the farmers were able to produce premium grades AA, AB, B and PB that fetched good prices at the market.
1600 - 1800 masl.
850+ Smallholders
Volcanic
Kii modernized its wet mill with a low-water-use eco-pulper. Each stage of processing is conducted with care: cherries are picked and delivered within 7 hours, sorted, and pulped before fermenting for 24 hours. After a clean water wash and soak, the parchment undergoes density grading and is dried slowly on raised beds under shade nets to prevent cracking. Final conditioning happens in ventilated bins for up to two months.
We have been working with Kii coffees for many consecutive years, and it continues to be one of the most exciting and consistent option in our annual Kenyan lineup. In the cupping lab, it consistently impresses with its brightness and complexity — and it’s become a favorite among roasters around the world for its clarity, structure, and expressive fruit character. Expect high berry-like acidity, notes of orange and plum, a soft hazelnut undertone, and a long, lemony finish. The mouthfeel is slick and delicate, adding to its elegance.
