Kenya Kii
A classic Kenya profile: Intense fruit and exceptionally clean.
The Kii factory was originally part of the Ngiriama Cooperative Society until it was dissolved; it is now included in the Rungeto FCS as of 1997. Located within sight of Mt. Kenya in Kirinyaga, Kii receives cherry of SL28, SL34, Batian, and Ruiru 11 varieties from 80 farmer members whose farms range from 1600-1800 meters.
Cherries are sorted and pulped, then fermented overnight before being washed and graded. After that, the parchment is dried on the drying tables for 8-14 days. The Kii factory encourages farmers to compost the discarded coffee fruit to use as fertilizer for their coffee trees, as well as recycling the water used for pulping.
A layered coffee experience: Peach, honey, nutmeg, black currant, grapefruit, pomegranate. This coffee recently scored an outstanding 94 on Coffee Review. Here is their blind assessment: Richly sweet-savory, sweetly herbaceous. Red currant, cocoa nib, lemon verbena, pink grapefruit, sugarcane in aroma and cup. Energetic, sparkling acidity; lightly satiny mouthfeel. Cocoa-driven finish with undertones of red currant and lemon verbena.
Orders are roasted Tuesday and Wednesday.
A classic Kenya profile: Intense fruit and exceptionally clean.
The Kii factory was originally part of the Ngiriama Cooperative Society until it was dissolved; it is now included in the Rungeto FCS as of 1997. Located within sight of Mt. Kenya in Kirinyaga, Kii receives cherry of SL28, SL34, Batian, and Ruiru 11 varieties from 80 farmer members whose farms range from 1600-1800 meters.
Cherries are sorted and pulped, then fermented overnight before being washed and graded. After that, the parchment is dried on the drying tables for 8-14 days. The Kii factory encourages farmers to compost the discarded coffee fruit to use as fertilizer for their coffee trees, as well as recycling the water used for pulping.
A layered coffee experience: Peach, honey, nutmeg, black currant, grapefruit, pomegranate. This coffee recently scored an outstanding 94 on Coffee Review. Here is their blind assessment: Richly sweet-savory, sweetly herbaceous. Red currant, cocoa nib, lemon verbena, pink grapefruit, sugarcane in aroma and cup. Energetic, sparkling acidity; lightly satiny mouthfeel. Cocoa-driven finish with undertones of red currant and lemon verbena.
Orders are roasted Tuesday and Wednesday.
A classic Kenya profile: Intense fruit and exceptionally clean.
The Kii factory was originally part of the Ngiriama Cooperative Society until it was dissolved; it is now included in the Rungeto FCS as of 1997. Located within sight of Mt. Kenya in Kirinyaga, Kii receives cherry of SL28, SL34, Batian, and Ruiru 11 varieties from 80 farmer members whose farms range from 1600-1800 meters.
Cherries are sorted and pulped, then fermented overnight before being washed and graded. After that, the parchment is dried on the drying tables for 8-14 days. The Kii factory encourages farmers to compost the discarded coffee fruit to use as fertilizer for their coffee trees, as well as recycling the water used for pulping.
A layered coffee experience: Peach, honey, nutmeg, black currant, grapefruit, pomegranate. This coffee recently scored an outstanding 94 on Coffee Review. Here is their blind assessment: Richly sweet-savory, sweetly herbaceous. Red currant, cocoa nib, lemon verbena, pink grapefruit, sugarcane in aroma and cup. Energetic, sparkling acidity; lightly satiny mouthfeel. Cocoa-driven finish with undertones of red currant and lemon verbena.
Orders are roasted Tuesday and Wednesday.