We cupped this Kenya Rungeto coffee earlier this year. It's a complex coffee that is sugar dense and sparklingly bright with some stone fruit and citrus notes. Like our last year's Kenyan crop from Kirinyaga, the Rungeto's acidity is bright and juicy, almost like wine. But in contrast the body is almost velvety and creamy in mouthfeel.
This coffee comes from the Rungeto Farmer's Society in Kenya, an organization which is composed of 850 members and was founded in 1997. After the coffee is harvested, it is transported to the Kii factory which is located at the base of the snowy Mt. Kenya - a striking backdrop for the parchment drying on raised beds.
The Kii factory is known for quality. The factory insists on sorting perfectly ripe cherries for pulping to ensure a delicious cup. After pulping they are taken to be washed, graded, and then dried on raised beds for 8-14 days.
Altitude: 1600 - 1800 masl
Variety: SL28, SL34, Batian
How To Brew
The Kenya Rungetto pulls a phenomenal shot. There is a sweetness inherently in the bean that shines and balances out the citric notes, creating a wonderful tasting shot of espresso.
19g in and 50 g of brewed volume, with a target time of :22 - :25 seconds.