Altitude: 1700 – 1900 MASL
Location: Kirinyaga County, Central Kenya
Variety: SL 28 and SL34
Harvest: September – January
Process: Two stage fermentation. Washed and soaked. Two-stage drying process.
Kii is located along the Southern slopes of Mountain Kenya where the land has rich and fertile red volcanic soils, and great altitude. The Kii factory is one of three which make up the Rungeto Farmers Co-op Society; the cooperative was established in 1953 and is well known for producing some of Kenya’s very best coffees.
Along with perfect growing conditions the attention to detail and meticulous preparation employed at Kii involves; two-stage fermentation, 24 hour soak, and a carefully managed drying procedure – also carried out over two stages.
The first stage of fermentation will last for around 24 hours, beans are then washed before being placed in the secondary fermentation tank for another 12-24 hours. Once the process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for up to 24 hours; the soak helps develop higher levels of acidity and complex fruit flavours in the cup – contributing to the flavour profiles that Kenyan coffees are famed for.
The beans are then transferred to drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. During the second drying stage parchment is layered more thickly and the drying completes over 5 to 10 days. The results in the cup are something special …
Our tasting notes: Blackcurrant, rhubarb and strawberry. Jammy and sweet with an intense sparkling acidity.