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KENYA RUNGETO WASHED
KENYA RUNGETO WASHED
KENYA RUNGETO WASHED - Image 2
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KENYA RUNGETO WASHED

black currant – blackberry – citrus fruits

Out of stock

66,00 zł

This fully washed Kenyan coffee brings the iconic bold notes of black currant and citrus vibrant acidity. A true speciality classic – the kind of cup that has been a favorite for many coffee lovers at one stage of their journey.

On business days, most parcels are shipped within 24 hours!

Category:

Additional information

Weight 200 g
Dimensions N/A
Processing method

Washed
Brewing method

Pour over
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Product description

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  • Country of origin:

Kenya

  • Region/farm/cooperative:

Kirinyaga

  • Producer:

Rungeto FCS

  • Botanical species:

SL 28, SL 34, Batian, Ruiru 11

  • Processing method:

fully washed

  • Cultivation height:

1600 - 1800 masl

  • Harvest date:

2025

  • Brewing method:

Pour over

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How does Aga brew this coffee?

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Brewing method for this coffe
Odstęp
Ikona Metody parzenia Pour Over
Pour over

This is a method for those who like to celebrate the brewing process of coffee. You use a special kettle with a long spout and a paper filter. First, you pour a little water over the coffee so that it let off the gas – this is called blooming. Then, slowly pouring in the rest of the water, you let the coffee drip straight into the cup. It’s kind of a drip method for coffee. It gives you complete control over the flavour – from light and floral to strong and pronounced.

Recipe:

Brewing method:

Conical brewer like v60 or origami with conical filter.

Coffee dose:

19g

Grind setting:

Slightly coarser than brown sugar crystals (comandante 25 clicks).

Water:

300g

Water temperature:

93°C

Preparation:

  1. Prepare: vessel to which you will be brewing coffee  (can be server, jug or a mug)  , scale, paper filter, chosen brewer
  2. Grind 19g of coffee.
  3. Insert paper filter into the brewer and add 100ml of water to soak it and make it suit the brewer better 
  4. Add coffee and gently distribute it evenly..
  5. Divide your water into 5 pour, 60g each. Pour every potion every 40sec. Start timer when you make first pour:

    time on timer

    amount of water to pour

    total water poured at the end of pour

    0:00

    60

    60

    0:40

    60

    120

    1:20

    60

    180

    2:00

    60

    240

    2:40

    60

    300

  6. When the water goes through coffee bed, remove brewer and enjoy the coffee.
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The origin of this coffee

Odstęp

Producer

Rungeto Farmers’ Cooperative Society represents around 850 smallholder farmers cultivating coffee on the fertile clay-loam soils at 1,600–1,800 masl on the slopes facing Mount Kenya.
The cooperative was formed in 1997 after restructuring the former Ngiriama cooperative, while the Kii factory itself began processing in 1995 in an area long recognized for productive agriculture and rich volcanic terroir. Today it produces around 4,700 bags (60 kg) per year. The station recycles water used in pulping, and farmers are encouraged to convert coffee pulp into fertilizer for their trees, supporting a more circular approach to farming. Danson manages the Kii factory, which draws clean water from the Kii River — originating in the protected Mount Kenya forest. Flowering typically occurs from February to April, with harvesting between October and January.

Variety

This lot from Rungeto brings together four classic Kenyan varieties: SL28, SL34, Batian, and Ruiru 11. SL28 and SL34 are the old-school pillars of Kenyan coffee, selected by Scott Laboratories in the 1930s for cup quality and adaptability, known for producing complex, fruit-forward coffees with bright acidity and depth. Batian, released in 2010, offers a more modern genetic approach — better yield and disease resistance without sacrificing character. Ruiru 11, developed in the 1980s, adds compact growth, high productivity, and strong resistance to leaf rust and CBD. Together, they create a profile that is unmistakably Kenyan: vibrant acidity, juicy fruit notes, and layered sweetness supported by healthy genetic diversity in the field.
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Processing

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Process

This coffee is processed using the classic Kenyan fully washed method. Ripe cherries are first hand-sorted to remove underripe and defects, then pulped the same day. The parchment undergoes an overnight fermentation — a controlled wet stage that breaks down remaining mucilage and sharpens acidity. After fermentation, the coffee is washed thoroughly and graded into categories such as P1, P2, P3, lights, and pods, separating beans by density for quality. Finally, the parchment is dried on raised tables for 8–14 days, depending on weather, until it reaches stable moisture. The result is a clean, vibrant cup profile that highlights the bright structure and clarity Kenya is known for.

Customers opinion

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Delivery and returns

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Delivery

All orders are shipped within two business days or less. All additional information regarding orders is sent by e-mail.

Delivery type

Poland

inPost Paczkomat

inPost Courier

Foreign

DHL Express or DHL

Price

.

17 pln

21 pln

.

Shipping costs are calculated individually depending on the weight and country of shipment.

Returns

You have 14 days from ordering to return undamaged goods. Return costs are borne by the buyer.

Return address

Sheep and Raven Shoowroom
ul. Siedmiogrodzka 3/u8
01-204 Warszawa, Poland

Additional information
  • I do not accept returns from companies.
  • I do not accept returns sent on delivery.
  • Do you get it for free? – if you return the goods, also send them back to us.

Please submit complaints to the following e-mail address: sklep@sheepandraven.pl
Please include in your message:

  • name, surname, address, e-mail address of the Buyer,
  • the date of conclusion of the Agreement constituting the basis for the complaint,
  • subject of the complaint, indicating the Buyer’s request,
  • any circumstances justifying the complaint.

Return and withdrawal forms can be found on the F.A.Q page.

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