IN THE CUP
This exceptional Kenya AA from Kii offers a vibrant and expressive cup, defined by clarity and depth. As an espresso, it delivers a medium, syrupy body with a rich, jammy sweetness—layered with notes of blackcurrant and ripe black grapes, reminiscent of a Ribena-like profile. The cup is bold yet refined, with a lingering sweetness that carries through beautifully. As a filter, the profile opens up with lively acidity and remarkable transparency. Expect a juicy, fruit-forward experience, with pronounced blackcurrant character, jammy undertones, and a clean, structured finish.
STORY BEHIND THE CUP
Rungeto FCS Kii Coffee is grown at 1,600–1,800 metres above sea level in Kenya’s fertile highlands, where altitude and rich soils shape its distinctive quality. Established in 1995, the Kii factory is part of the Rungeto Cooperative Society, known for producing exceptional coffees with clarity and structure.
Cherries are carefully hand-sorted and processed using a fully washed method, including overnight fermentation, thorough washing, and slow drying on raised beds for 8–14 days.
The cooperative also prioritises sustainability—recycling water during processing and repurposing coffee pulp as natural fertiliser—ensuring both quality and environmental care in every cup.
BREW GUIDE
Pour Over
Brewing Equipment: Hario Switch
Dose: 20g (Ratio: 1:16)
Water: 320ml (93°C)
1. Pour in a circular motion for 15 seconds to allow the coffee to bloom.
2. At 30 seconds, add water up to 120ml with a gentle circular pour. Let sit for 15 seconds.
3. At 60 seconds, pour slowly in the centre until 1:30.
4. Release the valve, then slowly pour the remaining water until you reach 320ml total.
Espresso
To dial in this coffee for espresso, we test all our profiles on a La Marzocco GS3.
Dose: 21g coffee
Yield: 38g
Extraction Time: ~28 seconds
