Kenya AA Kii
Kenya AA Kii
Kenya AA Kii
Kenya AA Kii
Kenya AA Kii
Kenya AA Kii
Kenya AA Kii
Kenya AA Kii
Kenya AA Kii
Kenya AA Kii
Kenya AA Kii
Kenya AA Kii
Kenya AA Kii

Kenya AA Kii

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Region:  Kirinyaga 
Farm (farmer):  Rungeto 
Altitude: 1600 -1800 m n. m.
Variety: SL 28, SL 34, Ruiru 11
Processing: washed
Acidity: high
Taste profile: blackberries, currants, raspberries

ORIGIN

Rung’eto coffee cooperative society in Kirinyaga County (Central Kenya) started in 1997. The society has overcome its fair share of challenges when their 33 factories had to split up due to liquidation within the society. Management wars, allegation of mismanagement and embezzling farmers fund took center stage until the formerly Ngariama Coffee Cooperative was dissolved leading to its renaming to Rung’eto Cooperative Society.
 
The society now operates with three factories namely Kii, Karimikui, and Kangoi with a total of 6,000 farmers who produced 2.7 million kilograms of coffee in the last coffee season. Karimikui and Kii had the highest production with 1.2 million kilos and 1.04 million kilos respectively while Kiangoi produced 395,652 kilos in the 2020/21 coffee year.

VARIETY

This coffee from the Kii processing station is a mixture of several varieties of Arabica, namely Ruiru 11, SL 28 and SL 34.

The dwarf variety Ruiru 11 is very resistant to disease, coffee trees have high yields.

Coffee machines of the SL 28 and SL 34 varieties have their origins in "Scott Labs", or Scott Agricultural Laboratories,

which was taken over by the Ministry of Agriculture in Kenya in 1923 and bred these varieties from the original Bourbon and Typica varieties.

The harvest season in this area is from early October to late December. Most coffees do not reach Europe until June and July.

Kenyan coffees are highly valued for their complexity, very pleasant fruitiness and the quality of the annual harvests.

PROCESSING

The coffee cherries were harvested by hand and subsequently processed by the washed method.

The first wash takes place before the pulp is pulped, followed by fermentation for 24 hours.

The next stage is the second cherry wash and the second fermentation. Now for 12 to 24 hours.

After this time, the cherries are washed once more and left soaked in the tank for another 24 hours before finally being transferred to raised African beds.

The first day it dries in direct sunlight and the next about 10 days more slowly in the shade.

Throughout the drying period, the grains are constantly aerated and sorted.

Finally, the grains need to be peeled, cleaned and sorted.

TASTE PROFILE

Kii coffee is very complex and clean.

Its higher acidity accurately reflects the character of the coffees from this growing area.

In the flavors it is possible to recognize the tones of blackberries and currants which are complemented by the aroma of raspberry syrup.

This coffee excels in preparation for the V60 and aeropress. 

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