Roaster's Tasting Notes: Apricot / Almond / Hibiscus
Process: Washed
Varieties: SL28 / SL34
Roast Date: October 14
250g / 8.8oz
The Barn is located in Berlin, Germany
From The Barn
The new Kenyan season is here! Always a moment to celebrate, Kii AA is an exceptional coffee from the famous Kirinyaga region.
On the slopes of Mt. Kenya, the Kii Factory overlooks the traditional elephant migration route through the lush landscape below. The locals in this area call Mt. Kenya ‘Kirinyaga’, named for the snow capped peak of the mountain. Just 100 km from the busy streets of Nairobi, the terroir of Kirinyaga offers the unique flavour of Kenyan coffee, expressed with delicious clarity. Expect bright notes of cranberry, blackcurrant, and apricot, with defined, syrupy sweetness.
The Cup
Bright, full of berries, with clean sweet character: Kii AA is a superb example of the Kirinyaga terroir. Expect cranberry, blackcurrant, apricot, and delicious aromatic sweetness. The texture is distinctly Kenya, a result of classic washed processing, while lasting syrupy sweetness brings balance to bright fruit notes.
About the Farm
Kii Factory is one of three owned and operated by Rungeto Farmers Cooperative Society (FCS) with over 850 members. Members receive agricultural support from the cooperative, while quality control undertaken at the mill ensures coffee of the highest quality.
The mill itself was constructed in 1995, nestled at the foot of Mount Kenya. The Kii River, which runs nearby, gives the factory both its name and clean water for the classic washed processing method used in Kenya.
Smallholders selectively handpick only ripe coffee cherries and deliver them to the Kii Factory. On arrival, the ‘Cherry Clerk’ oversees meticulous visual sorting, accepting only dense, ripe coffee. In recent years, great efforts have been made to improve and ensure coffee quality from Kii - the results can be seen in this sweet, clean lot.
The Process
Once the coffee cherries have been accepted by the Cherry Clerk, they are pulped and fermented for approximately 16-24 hours, depending on ambient temperature at the time. Following fermentation, the coffee is washed in clean water from the Kii River and soaked for 12 hours. Newly installed tiles in the washing channels help preserve coffee and water quality, and all water used in processing is cleaned by filtering in earthen pits before being reintroduced to local waterways.
After washing and grading, the beans are laid to dry on raised beds. Workers rake the beds frequently to ensure even drying, covering the beds during the hottest time of day and at night, to shelter parchment from moisture. It takes approximately 14 days for the beans to dry.
The Farm
Finca Juan Martin is an experimental farm owned by Banexport, our partner in Colombia. The focus of this project is to process different varietals to develop optimal coffee qualities.
Beyond this, Juan Martin serves as a showcase for coffee producers that export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Caucas capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices. Coffees here are processed while adhering to the highest standards of quality depending on the ambient conditions.
The Process
Finca Juan Martin has defined itself through their innovative processing, but we love this lot for its classic washed profile. Freshly harvested cherries are first depulped, before washing, and drying. The result is a clean cup with elegant complexity.
