
Editorial illustration
Editorial illustration
Editorial illustration
Kenya Kirinyaga — Kii Factory
- ALTITUDEKaldi's publishes a 1,600–1,800 meter range rather than one exact lot elevation; no midpoint is stored as fact.
- HARVESTKaldi's current exact product page does not state a harvest period.
- COMPONENT PROPORTIONSThe four cultivars are named, but their proportions are not published.
- AVAILABILITYThe cited Kaldi's exact-product URL returned 404 on October 12, 2026, so current retail availability could not be verified.
FROM THE BAG
BACK TO THE LAND.
Every link we could verify, traced in one place. Follow the chain as far as it goes — when the industry doesn't disclose a link, we say so instead of guessing.
- 01The name on the bagKenya Kirinyaga — Kii Factory
- 02The brandNot disclosed
- 03The roaster
- 04The variety
- 05The farm
- 06The farmer
- 07The region
- 08The country
The Kii Factory is managed by the Rungeto Farmers Cooperative Society, which supports over 850 smallholder farmers. Located near the Kii River at the base of Mt. Kenya, the factory is known for its meticulous cherry sorting and processing techniques.
An expressive, fruity washed coffee from the Kii Factory in Kirinyaga, with lingering acidity and notes of grapefruit, cherry and shortbread. Varieties are the classic Kenyan SL-28 and SL-34 mix with Batian and Ruiru 11.
Produced by members of the Rung'eto Cooperative, this lot is washed using water from the Kii River at the base of Mount Kenya and features the prized SL-28 and SL-34 varieties alongside modern disease-resistant ones.
WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?
The coffee is mechanically pulped after delivery to Kii Factory.
Parchment ferments in tanks for 24–72 hours, with duration varying by altitude and climate.
Water is used to remove remaining mucilage after fermentation.
Washed parchment dries on raised beds or brick patios.
Water is inherent to the documented washed process. No other processing input is published.
Fruit, flavorings, spices or inoculated cultures are not documented; their absence is not inferred.
The variable fermentation window and documented drying methods support a traditional washed classification without implying an undisclosed additive.
Kaldi’s listed grapefruit, cherry, shortbread and lingering bright acidity; these are roaster descriptors.
- · https://kaldiscoffee.com/products/kenya-kirinyaga
In the database. Not tasted. Not scored.
This coffee is in our database because we can reliably document it — but we haven't tasted and scored it yet, and we never publish a score we haven't earned.
Outside reviews and internet discussion — is kept clearly separate from our own review. When we taste it, our full review appears here.
What the internet is saying about this coffee
Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-11-01) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.
Non-exact, seller, directory, generic-roaster, different-release, duplicate, and older-release sources were excluded. No qualifying independent exact-release review remains.
Until then, meet the people behind it:
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