KENYA | Kii Factory | SL 28 & SL34 Peaberry | Washed

Origin

• 🇰🇪 Kenya

Tasting notes

Character

• Clean
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A PeaberryPeaberryA cherry that grows one round seed instead of the usual two flat-sided ones. Sorted and sold separately; some claim it cups brighter and more concentrated. is the result of a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. mutation in the coffee cherry. Typically, two seeds develop inside each coffee cherry , each with one flat side and one rounded side – p eaberries however, only have a single round seed . The peaberry mutation occurs in about 5% of all coffee . Many people search out these smaller, denser, and rounder beans because they’re thought to have a sweeter and more complex flavor profile. Kii Factory is one of three owned and operated by Rungeto Farmers Cooperative Society (FCS). Rungeto has over 850 members, many of whom deliver cherry to Kii. The factory itself was constructed in 1995, nestled at the foot of Mt. Kenya. The Kii River (fed by the snow run off from Mt. Kenya) , which runs nearby, gives the factory both its name and clean water for washing coffee. As with many Kenyan coffees, meticulous detail is largely responsible for the quality of the coffee pro cessed at the Kii Factory. Coffees are sorted upon arrival, to ensure only dense, ripe che rries are accepted. After arrival the coffee is then pulped and fermented for 16-24 hours. From the fermentation tanks, coffees are 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. and then soaked for 12 ho urs , before heading to the drying beds. Many believe that this final soaking phase is what helps to amplify the bright, 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. acidity of Kenyan coffee s.