Kii factory was originally part of the Ngiriama Cooperative Society until it was dissolved; it is now included in the Rungeto FCS as of 1997. Located within sight of Mt. Kenya, Kii receives cherry of SL28, SL34, Batian, and Ruiru 11 varieties from 80 farmer members. Cherries are sorted before being pulped, then fermented overnight before being washed and graded. After that, the parchment is dried on the drying tables for 8-14 days. Kii factory encourages farmers to compost the discarded coffee fruit to use as fertilizer for their coffee trees, as well as recycling the water used for pulping.
Country of Origin
Kenya
Region
Kirinyaga
Producer Type
Washing Station
Farm Name
Various smallholders
Processing
Washed
Processing Description
Overnight fermentation, dried on raised beds
Growing Altitude
1600m - 1800m
Harvest Season
2025/26
Bag Weight
60 KG BAG
Bag Type
Grain Pro / Ecotact
Plant Species
Arabica
Variety
Batian, Ruiru 11, SL28, SL34
History of Coffee in Kenya
It seems likely that coffee grew wild within the region that would become Kenya, buried deep inside impenetrable forests, or perhaps hiding in plain site; but it wasn’t until 1895 that missionaries both protestant and catholic attempted to grow coffee for commercial purposes. The 100 seeds from Reunion Island that would serve as progenitors to the Kenyan coffee industry arrived on a train, carried by priests belonging to an order known as “Holy Ghost Fathers.” On August 12th, 1899, they arrived at the spot that would quickly become the country’s capital city. One of the early protestant medical missionaries was Dr. Henry Scott. After his death in 1911, a new hospital complex was named after Dr. Scott and when the department of agriculture took over the complex in 1923 they kept the name: Scott Agricultural Laboratories, or “Scott Labs.” This is the origin of the “SL” in SL28 and other coffee varieties selected at the lab.
Growing Coffee in Kenya
Coffee is grown through the highland regions of Kenya, including Kisii, Nyanza, and Bungoma in the west; Nakuru and Kericho in the Great Rift Valley; Machakos, Embu, and Meru to the east of Mt. Kenya; and the Taita hills near the coast. The largest and oldest coffee growing areas are the central highlands, particularly Nyeri, sandwiched between the foothills of Mt Kenya to the east and the Aberdare mountain range to the west. Most coffee in Kenya is grown between 4,500 and 6,500 feet. Nearly all of Kenya’s 700,000 coffee producers are small land holders belonging to cooperatives. Most common varieties in Kenya are Ruiru 11, SL28, SL34, and K7. SL34 and K7 were developed from heirloom bourbon known as “French Mission,” which was the primary variety grown prior to the 1930’s that can still be found today, as can Blue Mountain on some farms. Kenyan coffees are graded by screen size and while there are several grades, specialty coffee is AA, AB, or PB (peaberry), used in combination with quality grade FAQ or FAQ Plus (Fair Average Quality).
RegionKirinyaga
Farm NameVarious smallholders
Producer TypeWashing Station
ProcessingWashed
Processing DescriptionOvernight fermentation, dried on raised beds
