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    Kenya, Kii AB

    250g
    Whole Bean
    -
    +
     

    A mighty reflection of the varieties most favoured by producers in the Kirinyaga region of Kenya. This microlot’s balanced composition of Batian, SL-28, SL-34, and Ruiru 11 beans takes on a sugarcane-like taste upon brewing with hints of caramelised fruit notes thrown in. Known for producing high-quality washed lots, the Kii Factory made no exceptions with this AB-grade coffee, ensuring same-day harvest and depulping, 48-hour fermentation, and up to 72-hour soaking. All to create a clean cup with high acidity that allows its inherent sweetness to shine.

     

    LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART

    Country
    Kenya
    Region
    Gichugu Division, Kirinyaga
    Variety
    Batian, SL28, SL34, Ruiru 11
    Process
    Washed
    Altitude
    1,800-1,900 MASL
    Producer
    Rungeto Farmers Cooperative Society
    Roast
    Light
    Medium
    Dark
    Sweetness
    Low
    Medium
    High
    Acidity
    Low
    Medium
    High
    Tasting Note
    Image Image Image
    How to brew
    Espresso
    Brew Ratio
    1:2.8
    Dose
    22g
    Extraction
    62g
    Contact Time
    28-32 seconds
    Temperature
    94°C
    Filter
    Brew Ratio
    1:17
    Dose
    15g
    Water
    255g
    Temperature
    97-100°C
    Bloom
    30g (40 seconds)
    Pours
    2 (including bloom): 30g, 225g
    Pour Time
    1:30
    Draw Time
    2:30