Kenya Kii AA

Origin Story

The Kii coffee factory is run by a cooperative of 850 active members in the Kirinyaga region of Kenya. Located at the base of Mt. Kenya which is the second-highest peak in Africa, this coffee factory is named after the Kii river that flows nearby. The Kii coffee factory team receives coffee cherries from its members and then sort, float, depulp, ferment, wash, and soak the coffee. The coffee is then dried for two week on raised beds before it is precisely milled to the Kenyan AA grade classification. The dry milling ensures a uniform coffee bean size which we've found enhances the acidity and expressiveness of the tasting notes.

Sensory

Our last Kenyan coffee offering of the season is steadily sweet and juicy with a stone fruit base, and grapefruit acidity to make it a truly rounded cup of coffee.

The Kenya Kii AA, sourced by Intelligentsia Coffee, represents the distinct profile of the Kirinyaga region. This lot is processed using the washed method, a technique often employed to highlight the inherent acidity and clean, vibrant characteristics typical of high-quality Kenyan exports. In the cup, this coffee presents clear notes of stone fruit and grapefruit.

When evaluating such profiles, it is helpful to consult the flavor wheel to better identify the nuances of citrus and stone fruit acidity. While washed coffees are generally celebrated for their clarity and brightness, the specific terroir of Kirinyaga often contributes to the intensity and complexity found in these beans. By focusing on the precision of the washing process, the Kii coffee factory ensures that the final cup remains balanced, allowing the bright, fruit-forward qualities of the region to take center stage for the discerning drinker.