This lot comes from the Kii washing station in the Kirinyaga region. It is a member of the Rungeto FCS, a cooperative known for producing some of the finest coffees in Kenya.
Each year, hundreds of producers deliver their coffee cherries to this station. The team on site carefully hand-sorts the cherries, selecting only those that are perfectly ripe. The selected cherries are then pulped and sorted again before being placed in tanks for 16 to 24 hours of dry fermentation. Once this dry fermentation is complete, the coffee is washed under running water and then soaked to ensure optimal flavor development.
This soaking process allows the amino acids in each bean to fully develop, resulting in higher acidity and complex fruit flavors in the cup. It is this soaking stage that contributes to the distinctive flavor profiles for which Kenyan coffees are so well known.
Finally, the beans are placed on raised beds to dry for a period of 21 days. They are covered with plastic during the hottest part of the day and overnight, and are turned regularly to ensure even drying.
Suggested parameters:
Espresso (1:2.1)
19g IN
40g OUT
28 seconds
V60 (1:16)
20g IN
320g OUT
2m30s
