Kenya KII AB Fully Washed

Origin：  Kenya
Region： Kirinyaga
Farm：Kii Washing Station (Rungeto FCS)
Variety： SL28, SL34, Ruiru 11, Batian
Altitude： 1700 - 1900 masl
Processing： Fully Washed (Kenyan Double Soak)
Our Impression:  Blackcurrant / Rhubarb / Grapefruit / Wine Gums / Juicy

ABOUT THE COFFEE

The Slopes of Mt. Kenya: The Kirinyaga Terroir

Kirinyaga County, nestled in the fertile southern foothills of the majestic Mt. Kenya, is hallowed ground for coffee lovers. This is where the Kii washing station is located, benefiting from altitudes of 1,700 to 1,900 meters and rich, red volcanic soils that are ideal for producing world-class coffee. The coffee is grown by hundreds of smallholder members of the Rungeto Farmers' Cooperative Society (FCS), who typically cultivate just a few hundred trees on their family farms. They primarily grow the celebrated SL28 and SL34 varieties, which are revered for their deep complexity and drought resistance, resulting in dense beans bursting with the potential for intense fruit and vibrant acidity.

A Mark of Quality: The Kii Factory and AB Grade

The Kii factory, built in 1995, serves as the central processing hub for the local farming community. It takes its name from the nearby Kii River, which provides the fresh water essential for its meticulous processing. This coffee is graded "AB," a premium classification in the Kenyan system. While AA grade beans are the largest, the AB grade—a combination of A (screen size 16) and B (screen size 15)—represents the heart of the high-quality harvest and is celebrated for its consistency and complex cup profile. At the Kii factory, this quality is protected through rigorous hand-sorting of the ripe cherries upon delivery, ensuring that only the best fruit proceeds to the washing stage.

The Kenyan Signature: Double Fermentation and Soak

This beautiful Kunyan coffee showcases the iconic "Kenyan Washed" process, a method renowned for producing exceptionally clean and complex coffees. After the cherries are de-pulped, the beans undergo a "double fermentation." They are fermented in tanks for 12-24 hours to break down the mucilage, then washed, and then fermented a second time. Following this, the beans are thoroughly washed in channels before being soaked in a final tank of clean water for up to 24 hours. This signature soaking step is crucial; it enhances the coffee's aromatic complexity and promotes the bright, clean acidity that Kenyan coffees are famous for. Finally, the parchment coffee is dried slowly on raised African beds for 11-14 days, locking in a vibrant and juicy cup profile defined by its hallmark notes of blackcurrant and grapefruit.