Kii AA - Kenya

“There’s nothing quite like Kenyan coffee and this one is a real belter. Nothing says summer quite like this lot.”

It’s a combination of the varietals used, and the processing style that produces coffee that is unmistakably Kenyan. We’re talking fabulous acidity and a jammy, almost sticky mouthfeel. 

With this lot, expect a very slightly sharp acidity, like rhubarb, paired with a sticky date sweetness and that classic blackcurrant flavour note. Kenyans always remind me of Pimm's and sunny days. We highly recommend this coffee as filter, which helps keep everything nicely balanced. 

Oh, a word of warning - in keeping with most Kenyans, we wouldn’t recommend this coffee to most people who are primarily brewing using an espresso machine. Brewing under pressure amplifies the acidity, and it can be a bit much - we like to call these types of coffees ‘face melters’. Of course, if that’s your thing, then fill your boots!

The Kii AA from Foundry Coffee Roasters represents a classic expression of the Kenya profile, a region celebrated for its vibrant acidity and complex structure. This specific lot offers a distinct sensory experience, characterized by the sharp, vegetal brightness of rhubarb, the deep sweetness of sticky date, and the concentrated dark fruit notes of blackcurrant.

In the broader context of specialty coffee, Kenyan lots are frequently sought after for their intense, wine-like profiles and high-density beans, which often require precise roasting to balance their inherent brightness. When evaluating these nuanced characteristics, tasters often refer to the flavor wheel to better articulate the interplay between the tart fruit tones and the rich, syrupy undertones present in the cup. This coffee serves as a compelling example of how meticulous processing and regional terroir converge to create a profile that is both bold and deeply layered.