Kenya Kii AB

We recommend this coffee for "gentle" extraction methods such as filter brewing, French press, Chemex, and similar techniques. Its delicate roast ensures a subtle and refined extraction with these methods.

While it can also be enjoyed using espresso, Turkish, or Moka pot methods, we generally suggest opting for one of our 1936 coffees for a more stable and balanced experience with these preparations.

You can enjoy it daily in our coffee shops, brewed with Kalita and Chemex.

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, each cultivating an average of about 250 coffee trees, carefully harvest their cherries and deliver them 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 meticulous selection process involving multiple sorting stages, the coffee undergoes depulping, fermentation, and thorough washing. To enhance the distinctive flavor profiles of Kenyan coffee, the beans are then soaked in fresh water for extended periods. The crucial drying phase lasts two weeks on specially designed raised beds, which optimize airflow and temperature control, ensuring optimal drying of the beans.

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