Flavour Notes: Blackcurrant, Sugarcane
Roast Degree: Light
Region: Githure, Kirinyaga
Farm: Rung’eto Kii
Altitude: 1,700 masl
Variety: SL28 & SL34
Process: Washed

Sweetness 6/10 - Sugarcane, Blackcurrant
Acidity 7/10 - Tart Berry
Body 5/10 - Great Clarity
Balance 8/10 - Tart body paired with a sweet finish

Kii, located in Kirinyaga County, is one of the washing stations operated by Rung’Eto FCS. It has 850 members who collectively produce around 4,700 bags annually. The region features clay loam soil and lies on the southern slopes of Mount Kenya. Flowering occurs from February to April, while harvesting takes place between October and January. 

Rung’Eto has launched a program aimed at promoting sustainable practices among its members, encouraging water recycling during pulping and repurposing coffee pulp into fertilizer. 

Before processing, cherries undergo hand-sorting. Once pulped, the parchment coffee is fermented overnight in tanks to eliminate residual mucilage. Following fermentation, the parchment is washed and categorized into P1, P2, P3, and P lights. The final step involves drying on African raised beds, a process that lasts between nine and fifteen days. 

Ratio

1:2.6 ~ 2.7

-Synesso MVP 
Pre-infusion 0.0sec / Pulse 390-400 (52-54g out)
Ramp up 4.0 sec / Ramp down 80%

-Linea PB / KB 90 
Pre-infusion 0.0sec / ABR 50.0g / Pulse 380-390

- V60 or Pourover 

3 pour without agitation.

2:45 ~ 3:00 Brew

Pour 50g(ml)

At 0:35 pour until 150g(ml)

At 1:10 pour until 230g(ml)

After finish brew, add 15g(ml) water into coffee

- Moccamaster or Breville Brewer

- Fetco