Kii - Kenya, Kirinyaga

Origin

• 🇰🇪 Kenya· Kirinyaga

Tasting notes

Character

• Bright
  60
• Clean
  55
• Floral
  50
• Bold
  25

JUICYAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. - BLACKBERRY - ROSE VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Batian, SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., Ruiru 11 Processing: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Altitude: 1900 m.a.s.l. Harvested: January 2026 Taste notes: Juicy and bright with notes of rose, red apple and blackberry Whole coffee beans roasted for filter. Kenyan washing stations are called factories, and the Kii factory is owned and operated by the Rungeto Farmers Cooperative Society. It serves around 1200 members in the area that has been cultivating coffee since the 1950’s. On average the farmers own about a third of a hectare with about 400 coffee trees each, and they cultivate a mix of the arabica varieties SL28, SL34, Batian and Ruiru 11. The Rungeto cooperative owns and operates three factories - Kii, Karimikui, and Kiangoi, and is managed by an elected board of seven members. The member farmers deliver their cherries as soon as they are picked, making each lot a mix of what was delivered that day. The coffee is sorted again before being depulped and washed fermented overnight with fresh river water before drying in the sun.