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HomeCoffeesKenya Kii
Njukiini, Kirinyaga County · Kenya

Kenya Kii

Washed SL28 & 34, Ruiru 11, grown at 1700 to 1900 masl

Roasted by Friedhats

Recently sold out· checked 29 Jul
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryFriedhats· Amsterdam, Netherlands
Washing StationKii Factory, Njukiini, Kirinyaga County, Kenya✓
ProducerRungeto Farmers Cooperative Society
ProcessWashed✓
Harvest—
Altitude1700 to 1900 masl✓
ClimateTemperate oceanic
VarietiesSL28 & 34, Ruiru 11✓
RoastEspresso✓
Tasting notesBlackcurrant, Rhubarb, Butterscotch✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Blackcurrant
    Fruity › Berry › Blackcurrant
  • Butterscotch
    Sweet › Brown Sugar
  • Rhubarb
    not on the wheel

Supply Chain

  1. Washing Station

    Kii Factory, Njukiini, Kirinyaga County, Kenya

    Grown by Rungeto Farmers Cooperative Society

  2. Roastery

    Friedhats

  3. Coffee· viewing

    Kenya Kii

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarKenya Kiri ABKenya Kii ABKii ABKiriga AA, Kenya — Vivid Coffee RoastersKiiKenya - Kieni ABMore from this producerRungeto Farmers Cooperative Society8More from this farmKii Factory30 moreSame variety, exploredSL28 & 342Ruiru 11604Similar flavour profileBlackcurrant, Rhubarb, Butterscotch417Same processWashed13025From the same originKenya1439More from this roasterFriedhats354 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1700 to 1900 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability