We love Kenyan coffees for their intense fruitiness and bright acidity. This coffee from the Washed station is a good example of what we like in Kenyan coffees. You'll find notes of Flat peach, candied lemon, and a herbal note reminiscent of white tea in the cup. It's a coffee with a creamy, dense body, very sweet, with a mellow acidity that fills the mouth. You may also notice aromas and flavors of pears in syrup, flower honey, and yellow kiwi. The aftertaste is long and very pleasant.
The Washed station was built in 1995 and belongs to the Rungeto Farmers Cooperative Society, a cooperative that brings together more than 850 small producers from 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, with an average of 250 trees, in rich volcanic soils at high altitude. The ripe cherries are carefully hand-picked 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 enabled Kii to establish itself as one of the most reputable stations in Kirinyaga. Its complex and clean coffees are renowned for their bright structure, sweetness, and depth.
Process
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 submerged for an additional 12 hours to refine the acidity and clarity. Drying takes place on raised beds for about 14 days, covering the parchment during the hottest hours and at 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.
When replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roasting date, bean storage, environment, water, etc. It is important to bear in mind that all these factors can influence the result and that you may have to make small adjustments when replicating this recipe.
Method: OREA V4
Grinder: Fellow Opus at number #6II
Recommended mineral water: Lanjarón
We used 18.5 grams of coffee per 240 grams of water at a temperature of 93º
We added the water in 3 pours. First pour 80 g, wait 35 seconds, second pour 80 g, and at 1:20, a final pour of 80 g.
The total brewing time should be 2:30 minutes, achieving a TDS of 1.60% and an extraction percentage of 20.76% with this recipe.
