Grapefruit - Aerobic Washed, Soaked and Floated - Kenya

ALTITUDE: 1500-1900 masl
VARIETIES: SL28, SL34, Ruiru 11, Batian
ACIDITY: Bright citric and phosphoric acidity, like a soda
ROAST LEVEL: Light
TEXTURE: Bright, zesty, juicy
AFTERTASTE: Lasting, tangy fruit sweetness

Situated in the southern foothills of Mount Kenya on red volcanic soil, the areas around the Kii processing station are ideal for producing beautiful Kenyan coffees. Co-operative society Rungeto has managed this coffee production, they are focussed on clean and high quality processing and meticulous attention to detail in this realm. Cultivating coffee in these incredibly fertile lands is often a case of 220-250 coffee trees on a plot of up to 0.5 acres per participant in the cooperative society.

At the processing station, only the ripest cherries are delivered, then they are hand sorted and floated in water tanks to remove less dense and any damaged beans (that is done before the coffee is de-pulped, fermented and washed). After coffee is washed, it’s soaked in fresh water for long periods of time to amp up the Kenyan profile with bright and vibrant acidity. The coffee is dried over a period of 12-14 days on raised beds. When coffee is milled for export here, it is sorted by bean size and shape. Larger beans (17/18 screen) are labeled AA, those at 15/16 screen are AB, and the smaller peaberries are labeled PB.