Devotees of bright coffees, rejoice. Here is your coffee, and when brewed simply and thoughtfully, you’ll get an acidic, juicy cup that you’ll write home about. Kenya Kii is a favorite among our ranks as well, and even earned us a 2nd place prize in the Charleston Coffee Cup in 2018.
Where is it from?
In the Kirinyaga region at the base of Mount Kenya, fertile volcanic soil embedded with fresh water streams create the ideal terroir for coffee growth. And while the soil and fresh mountain water offer support to coffee quality, what stands out in Kenya is their commitment to processing the resulting crop. Often referred to as the 72 hour process, the coffee is fermented three times, using fresh water to remove lingering fruit scraps. Most farmers here are cooperative members, and most are smallholders, producing only a few bags each. Washing stations ike the Kii factory play a huge role in the resulting product. The factory is part of the Rungeto cooperative society, where ~850 farmers supply enough coffee to output ~550 tonnes of processed coffee each harvest season.