Kii | Kenya | Espresso
Introducing KII, a mix of washed process SL34 & SL28, Ruiru & Batian varietals grown at 1,600 - 1,750masl by local farmers contributing to Rungeto FCS in Kirinyaga, Kenya.
Expect to taste: black currant, lime, blueberry, red apple, beetroon, cola & rhubarb
CORE INFO
TLDR: Our favouite release from Kenya last year is back! The call of great coffee from Kenya is always in our ear, and this was one we just couldn’t pass up again. Enjoy
The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1/3rd of a hectare.
The cooperative society operates three mills—Kii, Karimikui, and Kiangoi—and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.
Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.
For espresso we've roasted this coffee to push for sweetness and to highlight the crazy complexity that is on offer. We've done our best to balance that famous acidity found in Kenyan coffees and make it a really enjoyable espresso expereince!
BREWING SUGGESTIONS
We start with the same recipe for all of our espresso coffees:
- 20g dose
- 45g yield
- 30 seconds
From here we will tweak things to get the flavours to highlight things we like. Use this as your starting point and go wild!
Note: some domestic espresso machines can’t use a 20g dose. Please always follow your manufacturers instructions to avoid damaging your equipment.