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Evan was drawn to the distinctive character of Kenyan coffees early in his tasting journey, and they remain some of his favorite cup profiles. This offering hails from the Kii Coffee Factory in Kenya's Kirinyaga District. Expect sweet, soft mulberry notes paired with distinct lime and cranberry tartness. A subtle herbal quality, similar to rosemary, tops it off. This complex, expressive lot showcases the unique cup profiles of Kenyan-grown breeds.
The Kii Coffee Factory is located in Kirinyaga District, Central Province, in the Ngariama location of Gichugu Division. Currently affiliated with the Rungeto Farmers Co-operative Society, the factory holds the highest production record among all factories in the society, serving 3,932 farmers across the Gathanjuri, Kibae, Kianduma, and Kiandumbe villages. The factory sits at 1,619 masl in nutrient-rich red volcanic soils.
This environment benefits from a temperate climate with temperatures ranging between 13-24°C (55-75°F) and a moderate, bimodal annual rainfall of 1,400 mm. Rainfall is split between long rains from March to May and short rains from October to December, creating optimal conditions for slow cherry maturation. The varieties cultivated here are superb: SL34 and SL28 (developed by Scott Agricultural Laboratories) account for 99% of all production, and Ruiru 11 for the remaining 1%.
After harvesting, the factory receives all coffee cherries to begin a meticulous washed processing sequence. First, reservoir tanks receive pumped water from the River Kii for pulping and recirculation. The pulped coffee sits overnight, then is washed, soaked, and spread on drying tables. During drying, they frequently turn, sort, and store in-parchment coffee beans. The factory has invested in a pulper, recirculation system, and conditioning bins to ensure efficient processing and exceptional quality.