Kenya Kiamacora Kii AA
Kenya Kiamacora Kii AA
Your order will be roasted on the next scheduled roast date - refer to the banner on the top of this page.
Delivery Information
Delivery Information
Timely Dispatch and Arrival
Orders placed after 10pm on Tuesday will be added to the next roasting schedule. Our dedicated team works diligently to ensure your coffee is delivered within 3 working days from the dispatch date, allowing you to enjoy the freshest brews without delay.
Standard Delivery: SGD $3
Your freshly roasted coffee will be carefully packaged and dispatched every Thursday, ensuring it reaches your mailbox within 3 working days from the dispatch date.
Free Delivery for Orders Above SGD $35
Sit back and sip to your heart's content while we take care of the shipping costs.
Free Pickup in Store
Your order will be available for pickup on Thursday - one day after the scheduled roast.
Pickup Location: 619H Bukit Timah Road, S269728
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Coffee details
Region
KiambuVarietal
SL28, Ruiru 11Elevation
1750 maslProcess
WashedNotes
Red Currant, Blueberry, Hibiscus, Hawthorn -
Background
Our first Kenyan coffee of this season! We absolutely love this one - a classic washed lot with lots of juiciness and sweetness.
Located in Kiambu County, Kiamacora (Kii) Factory lies on fertile deep-red volcanic soils, rich in organic matter and ideal for coffee cultivation. Owner Daniel Kimani Ngumi carefully cultivates his 12-hectare farm with a combination of Kenya’s classic SL28 and Ruiru 11 varieties. The SL series—renowned for its deep root system and drought resistance—has long been the backbone of Kenya’s coffee identity, while Ruiru 11 adds disease resistance and yield stability.
Daniel has been receiving regular training in good agricultural practices such as pruning, fertiliser management, and soil care. These practices have helped him maintain a consistently healthy farm, resulting in improved yield and cup quality year after year. Unlike many smallholders in Kenya who rely on cooperative-owned washing stations, Daniel owns a small wet mill on his estate. This allows him to process his coffee independently, ensuring full traceability and control over quality.
Harvested cherries are handpicked selectively, pulped, and fermented for 12–24 hours in small tanks. After fermentation, the coffee is washed thoroughly in clean water, with all wastewater treated to minimize environmental impact. The parchment is then soaked for 24 hours before being sun-dried on raised beds for 14 to 20 days, turned regularly to ensure even drying.
The resulting cup is elegant, vibrant and sweet. We get lots of juicy blackcurrant at the start, with the liveliness of blueberry, followed by a red floral finish. How delicious!
