Kii #2

We love Kenyan coffees for their intense fruitiness and bright acidity. This coffee from the Kii washing station is a prime example of what we enjoy about Kenyan coffees. In the cup, you’ll find notes of donut peach, candied lemon, and an herbal quality reminiscent of white tea. It boasts a creamy, dense body and great sweetness, with a honey-like acidity that fills the mouth. Its aroma and flavor may also remind you of pears in syrup, floral honey, and yellow kiwi. The aftertaste is long-lasting and very pleasant.

The ripe cherries are depulped and fermented for 16 to 24 hours, depending on the ambient temperature. Afterward, they are washed with clean water from the Kii River and submerged for an additional 12 hours to refine acidity and clarity. Drying takes place on raised beds for approximately 14 days, with the parchment covered during the hottest hours and at night to ensure uniform drying. All water used in the process is filtered and cleaned before being returned to natural waterways, preserving the local ecosystem.