Kii – Kenya

Mango • Papaya • Sparkling

This well-known washing station sits at the foot of Mt. Kenya, ideal for smallholder farmers with its rich volcanic soil and high altitude. Cherries from this region pop with sweetness and electric acidity, and Kii delivers fully on that promise.

We've roasted into our lightest medium profile, where that tropical acidity dances on the tongue—especially with pour over.

Size:

Grind:

Variant

Kii – Kenya

Varietal

SL-28, SL-34

Process

Washed

Altitude

1600-1900m

Origin

Kirinyaga, Kenya

People & Place

Kii Coffee Factory

Founded in 1995 at the foot of Mt. Kenya, Kii Coffee Factory takes its name from the river running beside it. Since joining the Rungeto Farmers' Cooperative, it's given hundreds of smallholder growers a place to process cherries with care. Cherries are hand-picked, sorted, pulped, fermented, washed, and dried slowly on raised beds—tiled channels and water recycling keep quality consistent.

The Land

Kirinyaga County

Kirinyaga County sits on the southern slopes of Mt. Kenya, where high altitude and rich volcanic soil slow cherry maturation and deepen flavor. The result is a hallmark of Kenyan specialty coffee: bright citrus, juicy berries, and sparkling acidity.

Brew Methods & Recommendations

Drip

Flavours of blackberry and green apple. Low-medium acidity, high sweetness and juicy body.

Brewer: V60
Ratio: 1:14.5
Coffee: 17.5g
Water: 255ml
Brew Time: 3:45 minutes
Rest Period: 9 days

Espresso

Flavours of guava and passionfruit. Medium-high acidity, medium sweetness and juicy body.

Ratio: 1:2.5
Coffee: 20g
Water: 48.9 ml
Brew Time: 30 seconds
Rest Period: 10 days

Immersion

Flavours of blackberry and stone fruit. Low-medium acidity, medium sweetness and juicy body.

Brewer: AeroPress
Ratio: 1:15
Coffee: 15g
Water: 225ml
Brew Time: 3:05 minutes
Rest Period: 6 days