Kenya Kirinyaga Kii Lot 6211
Kenya Kirinyaga Kii Lot 6211
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: 30 Stevens Road, #01-08, S257840 [8am - 6pm]
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Coffee details
Region
Kirinyaga CountyVarietal
SL28, SL34, Ruiru 11Elevation
1600 - 1800 maslProcess
WashedNotes
Roselle, Red Currant, Blueberry, Pomelo -
Background
Introducing Kirinyaga Kii Lot 6211, a bright and juicy washed Kenyan from one of Kirinyaga County's most established cooperatives.
The Kii factory sits in Ngairiama, in the Gichugu division of Kirinyaga district, Central Province. It's one of three factories, alongside Kiangoi and Karimikui, that make up the Rungeto Farmers Co-operative Society, established in 1953 and now around 3,507 members strong. Each smallholder farms roughly a hectare of land, growing coffee alongside vegetables for the family, in rich, fertile red volcanic soil at 1,700 to 1,900 masl, with 1,600 to 1,900mm of rainfall a year.
Cherry is handpicked by co-op members and delivered to the Kii factory for pulping, where water flotation first separates the dense, ripe beans from immature floaters, sending the denser beans on through channels to the fermentation tank. A first 24-hour fermentation is followed by a wash, then a second fermentation of 12 to 24 hours. Once complete, the beans pass through washing channels for further separation and mucilage removal, before soaking in clean water for up to another 24 hours, a step that develops amino acids and proteins in the bean's cellular structure, contributing to the higher acidity and complex fruit flavours Kenyan coffees are famed for. The beans are then laid thinly on drying tables to quickly shed around half their moisture over roughly 6 hours, before being gathered into thicker layers for the remaining 5 to 10 days of drying. The dry parchment is finally delivered to a private mill and rested in chicken-wire bodegas that allow it to breathe fully.
In the cup, expect the tart brightness of roselle and red currant up front, moving into juicy sweet blueberry, before finishing on a fragrant note of pomelo. A vibrant, classic Kenyan cup through and through.
