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

A roast-specific recipe is in the works — usually ready two weeks after each coffee release. Our brew guides are built on the same principles as our recipes. Start here, dial in your grind, and check back for more nuance.

Drip

Brewer: V60
Ratio: 1:16
Coffee: 20g
Water: 320g
Temperature: 30 seconds off the boil
Grind Size: Universal Medium
Brew Time: 3:15-3:30 minutes

Espresso

Ratio: 1:2
Coffee: 20g
Water: 40g
Brew Time: 27 seconds
Rest Period: Min. 7 days

Immersion

Brewer: French Press
Ratio: 1:15
Coffee: 30g
Water: 450g
Temperature: 30 seconds off the boil
Grind Size: Universal Medium
Brew Time: 4 minutes