Kenya Kii Kirinyaga

What We Taste: Jammy Peach  Blackberry  Honey & Vanilla

Microlots from Kenya are traceable to either the factory level or individual farm level (when possible).  Because the majority of coffee farmers in Kenya operate on small plots of land, most deliver coffee in cherry form to a local factory for sorting and processing.   At the factory the deliveries are blended and processed into day lots comprising the day' s deliveries.  

The Kii factory is operated by Rungeto Farmers Cooperative Society and serves about 1,215 active farmer members.  Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1/3rd of a hectare.  The cooperative society operates three mills—Kii, Karimikui, and Kiangoi—and is managed by an elected board of seven members, two from each factory catchment.  Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating.  The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.

Kirinyaga in Central Kenya, is home to Mt. Kenya.  It is forested with a wealth of exotic wildlife receiving fifty inches of rain per year.  Many rivers run through the region and the soil is rich and volcanic, providing smallholders and cooperatives with the resources to grow and process some of Kenya's most fruit-forward coffees.

The Kii Kirinyaga offers an intense jammy peach upfront with mellow blackberry and vanilla flavours, a sparkling acidity and a honey-like finish.

Available for either espresso or filter coffee brewing.