Kenya - Kii

Kenya's coffee history is both fascinating and intricate. Although it is close to Ethiopia, the birthplace of coffee, Kenya began cultivating coffee much later—about three centuries after it was first commercially grown. The coffee varieties introduced to Kenya travelled across continents before returning to Africa, adapting to various climates along the way. This journey resulted in distinctive flavour profiles that thrive in the rich soils surrounding Mount Kenya.

The coffee comes from the Kii factory, managed by the Rungeto Farmers Cooperative Society (F.C.S.), which serves around 1,215 active farmer members. Coffee cultivation in this region began in 1953, with the average farmer tending to about 400 coffee trees across roughly 1/3 of a hectare. The cooperative operates three mills—Kii, Karimikui, and Kiangoi—and is governed by an elected board of seven members, two from each factory's catchment area. The co-op employs 25 permanent staff members, managed by a secretary. It works with Sustainable Management Services Limited, a marketing partner, and is implementing a coffee-quality improvement project aimed at increasing both the cup quality and yield.

This washed-process coffee shines when brewed using an Origami and V60 pour-over with a medium-coarse grind. Initially, it bursts with flavours of tomato juice, grapefruit and papaya. The additional floral notes emerge as it cools, highlighting its complexity and dynamic flavour profile.