Kenya Kii AB

Nestled in the high foothills south of Mount Kenya, between 1,300 and 1,900 meters above sea level, the Kii washing station enjoys an ideal location for coffee production on fertile volcanic soil.

Local farmers cultivate an average of about 250 coffee trees and deliver their carefully harvested cherries to the Kii station. This station is one of three managed by the prestigious Rungeto Farmers' Cooperative Society (FCS), renowned for its unwavering commitment to high-quality processing methods.

After a rigorous selection process and multiple sorting stages, the coffee undergoes pulping, fermentation, and thorough washing. To enhance the distinctive flavor profiles of Kenyan beans, the coffee is then soaked in fresh water for extended periods. The crucial drying phase spans approximately two weeks on specially designed raised beds, optimizing air circulation and temperature control to ensure the beans are dried to perfection.

This lot, composed of SL14 and SL28 varieties, captivated us with its notes of orange, tomato, and apricot.