Coffee of intense sweetness and tropical profile. In the cup, notes of dried apricots, kiwi and pineapple stand out, with bright acidity and a juicy body that envelops the palate. Its fruity and sugary character makes it a vibrant espresso, purely expressing the essence of a Kenyan classic.
The Washed Kii station was built in 1995 and belongs to the Rungeto Farmers Cooperative Society, a cooperative grouping more than 850 small farmers in the Kibugu district, in the heart of Kirinyaga. Located at the foot of Mount Kenya, the station takes its name from the Kii River, the source of the crystal clear water used in processing.
Each farmer cultivates small plots, averaging 250 trees, on rich volcanic soils and at high altitude. The ripe cherries are carefully harvested by hand and delivered the same day to the station, where strict quality control ensures that only the densest and sweetest cherries are processed.
Rungeto FCS's commitment to quality and sustainability has allowed Kii to establish itself as one of Kirinyaga's most reputable stations. Its clean, complex coffees are recognized for their bright structure, sweetness and depth.
Process
The ripe cherries are pulped and fermented for 16 to 24 hours, depending on the ambient temperature. They are then washed with clean water from the Kii River and steeped for an additional 12 hours to refine acidity and clarity.
Drying is done on raised beds for about 14 days, covering the parchment during the hottest hours and night to ensure uniform drying. All water used in the process is filtered and cleaned before being returned to natural waterways, preserving the local ecosystem.
Soon we will have the recipe for this coffee. If you have any questions you can contact us at
[email protected].
