• Kenya Kii Espresso

Kenya Kii Espresso Roast

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Kenya Kii Espresso Roast

Kenya Kii Espresso Roast

Kenya coffees in espresso are polarising. Super-fresh new crop coffees can be intensely bright and juicy and not for everyone. Because this Kii has settled a little since harvest and we have found that this makes such a  sweet balanced “everything” in espresso. This is not the lightest roast, however, give it 10 days/ two weeks from roast.

Cup profile 🍜

9oz Milk-based. This is perfect with whole milk. Plenty of sweet fruit and currenty depth. Just a perfect ilk-based espresso drink.

6oz Milk-based. Because it’s January and you can still have nice coffee, with less dairy. There is more fruit, but it’s not punchy or intense, it’s just “more!”

Espresso. So much sweetness and curranty acidity. Due to the depth of roast, this is an easy espresso to make and taste.

Brew recipe:

17g into 34g 25-30 seconds on milk-based drinks at 93-94C

17g into 45-50g of espresso liquid in 26-34 seconds

Kenya Kii Coffee Factory

Kii Factory was founded in 1995 and is one of three owned and operated by Rungeto Farmers Cooperative Society (FCS). Both Karimikui and Kiangoi are sister factories owned by the same FCS. The Kii River, also at the foot of Mount Kenya which runs nearby, gives the factory both its name and clean water for washing fine, Fully washed coffees.

Selectively picked coffee cherries are delivered to the factory. As the coffee arrives it is scrutinised by the Cherry Clerk, whose job is to visually check for quality and consistency. The cherries are then put into lots, pulped, and fermented for 16-24 hours. This part is dependent on local humidity and temperature. Once the coffee has been fermented it is washed in clean Kii river water for approximately 12 hours and later dried on raised beds, before resting in parchment before shipping.

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