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This coffee opens with strong, sweet notes of brown sugar and molasses. Abundant bright fruit notes join the mix and give the impression of red currant and mango.

This coffee was produced by the Rungeto Farmers Cooperative at the Kii coffee mill that they own and operate. The collective is made up of just over 850 small holder farmers who each cultivate an average of 250 trees on under one hectare of land.
Their farms are all located near the mill in Kibugu, in the foothills of Mt. Kenya. Upon delivery to the mill, the coffee is sorted, washed, and density sorted using water from the Kii river, which is directly adjacent to the mill. This coffee was fermented for between 16-24 hours to help increase the sweetness and complexity of the coffee. Following fermentation, the coffee is soaked for 12 hours to help increase sweetness and ensure even drying. The coffee is then fully pulped and the water treated in a system of ponds that provide natural bioremediation. The coffee was then dried on raised beds over 14 days.

Higher than usual brew ratios of 1:12 to 1:14 with more coarsely ground coffee and water between 195-202°F yields sweet, syrupy, delicious cups