The Kii Factory is owned and operated by the Rung’eto Farmers Cooperative Society (FCS), who also own the Karimikui Factory. Just over 850 Rung'eto member farmers deliver cherries to the factory, built in 1995 and named after the Kii River that runs nearby. 

Smallholders selectively handpick only ripe cherry and deliver it to Kii Factory. At intake, the Cherry Clerk oversees meticulous visual sorting, accepting only dense, ripe cherry. The quality for which Kii coffee is known is directly impacted by this stringent approach to detail.

After intake, cherry is pulped and fermented for approximately 16-24 hours, depending on ambient temperature at the time. Following fermentation, coffee is washed in clean water from the Kii River and soaked for 12 hours. Newly installed tiles in the washing channels help preserve coffee and water quality, and all water used in processing is also cleaned by filtering in earthen pits before being reintroduced to local waterways.

After washing and grading, parchment is laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes approximately 14 days for parchment to dry.

Lots of the recent work at the Kii Factory has been to increase the potential quality and to ensure consistency of those improvements. The results of this work is a clean and classic 'Kenyan' profile, with huge amounts of sweetness, lots of berry acidity, and a jammy mouthfeel. Think cranberry jelly, blackcurrant jam, and loads of fresh gooseberries. Perfect for any filter brewing method, and will work well with more modern espresso styles though the higher acidity may not suit more traditional espresso profiles.