Kenya Kii Washed Peaberry
Kenya Kii Washed Peaberry
115g bag · Next shipment around Oct 31
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This Kenya peaberry from the Kii Factory in Kirinyaga is strikingly floral, with prominent lavender aromatics, crisp Fuji apple acidity, and with a wine note that reminds us of gewürztraminer. The florality in this coffee is big and unmistakable.
We prepare this coffee by rehydrating the greens—adding 30g of water to every 600g of frozen green coffee and allowing it to rest for 18–24 hours, shaking to mix several times during the process.
Produced by smallholders from the Rungeto FCS, this is a low-intervention washed peaberry composed of SL28, SL34, Ruiru 11, and Batian. The Kii Factory carries out meticulous processing: cherries are generally fermented for 16–18 hours, washed in fresh river water, sorted by density, and dried on raised beds for typically two weeks.
Sold in 115g bags.
- Funk
- .5CleanFunky
- Intensity
- –DelicateBold
- Processing
- –ClassicAdvanced
- Importer
- Royal coffee
- We paid
- $9.1/lb for the green coffee, before roasting
Brew it
CETO Standard
For coffees under 1.5 funk.
- Brewer
- V60 · Cafec Abaca filter
- Dose
- 12.5 g coffee : 200 g water
- Grind
- Medium-fine · 550 µm · 20 clicks C40
- Water
- ⅓-strength Third Wave Water Classic (or 80 ppm GH)
- Temp
- 92°C
- Bloom
- 40 g · 30 seconds
- Pours
- 5 × 40 g, fast (~10 ml/s)
- Total time
- 2:45 (last pour before 2:00)
- Rest
- 6+ weeks off roast
- 0:00Bloom with 40 g for 30 seconds.
- 0:30Pour 40 g in tight circles, spout close to the bed. Take the kettle off the base.
- ~0:50–2:00Three more 40 g pours, each just before the bed is exposed.
- ~2:45Drawdown finishes. Flash chill to about 50°C with a frozen Hyper Chiller or any cold mass.
Tune it: grind coarser for Kenyan and Colombian coffees, finer for other African lots. On a flat-bottom brewer with fast filters, grind a little finer.
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