Kii Washing Station is one of three stations operated by Rung’eto Farmers Cooperative Society, who process the cherries of over 800 farmers in Kiringaya county, Kenya. Growers bring their coffee to be processed using the fresh water of the Kii river, whose source is the snowy peaks of Mount Kenya.

Upon delivery to Kii, the coffee cherry is pulped then graded according to density, ensuring only perfectly ripe cherries undergo their meticulous processing. The best quality coffee is dry fermented for up to 36 hours then washed and graded again before drying. The coffee is sun-dried for 12-20 days on raised beds before being transported to the dry-mill where the coffee is sorted by size- this AB lot features beans bigger than 6.8mm in diameter.

Rung’eto have built an outstanding reputation for quality coffees with big flavour, so it’s easy to see why Red Bank picked this one out in a blind cupping of Kenyan coffee beans. The intense juicy blackberry profile typical of Kenyan coffees is balanced with rhubarb sweetness and some lavender complexity- some of our fave flavours for filter brewing.