Kii, Kenya

PROFILE: Vibrant and Fruity WITH NOTES OF Apricot, Raspberry, Honey ROAST: Light Roast For Filter Brewing

Download the Kii, Kenya Transparency Report

ABOUT

The Kii factory is operated by the Rungeto Farmers Cooperative Society (F.C.S.) and serves approximately 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1/3rd of a hectare. The cooperative society operates three mills‚ Kii, Karimikui, and Kiangoi‚ and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together intending to raise both cup and yield. Members deliver cherry to the factory as soon as it is picked, and it’s depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.

Undeniably vibrant, fruity, and well structured, Kii is back for a second year. Those who enjoy the classic flavours of Kenya will be right at home with this AA lot, which we have again selected for its high cup quality. We’re roasting Kii AA for filter to highlight complex flavours & acidity. We recommend a coarse grind setting and a higher-than-usual coffee-to-water ratio, as Kenyan coffees tend to be extremely soluble, resulting in a lack of clarity when brewed according to a standard recipe. 

SOURCING

ORIGIN: ,Kirinyaga, Kenya PRODUCER: 1215 small producers VARIETIES: SL-28, SL-34, Ruiru 11, Batian PROCESS: Fully Washed ALTITUDE: 1600 - 1900 masl PARTNERS: Cafe Imports QUALITY SCORE: 88.25 HISTORY: Second year of purchasing LOT SIZE: 210kgs HARVEST: October to January

The Kii factory in the Kirinyaga region of Kenya represents the collective efforts of 1,215 small producers. This specific lot, roasted by Seven Seeds, features the SL-28 varietal grown at elevations between 1,600 and 1,900 meters. By utilizing a fully washed method, the producers emphasize the inherent clarity and vibrant acidity often associated with high-quality Kenyan coffees. In the cup, this lot presents distinct notes of apricot, raspberry, and honey.

Kenyan coffees are frequently celebrated for their bright, fruit-forward profiles and complex acidity. When evaluating these characteristics, it can be helpful to reference a flavor wheel to better identify the nuanced layers of stone fruit and sweetness. While processing techniques vary globally, the washed method is particularly favored in this region for its ability to highlight the crisp, clean qualities of the SL-28 varietal, ensuring the final brew remains balanced and expressive.