Bright Kenyan Complexity, Born on the Slopes of Kirinyaga
Introduction: From the misty highlands surrounding Mount Kenya, Kii delivers the electric brightness and layered fruit complexity that makes Kenyan coffee legendary.
Origin story: Kii Washing Station sits in Kirinyaga County, nestled on the fertile southern slopes of Mount Kenya — one of the most celebrated coffee-growing regions on the continent. The name Kirinyaga itself means 'place of brightness' in Kikuyu, and the coffees grown here live up to that billing with extraordinary clarity and vibrancy in the cup.
The station is managed under the Baragwi Farmers Cooperative Society, serving hundreds of smallholder farmers who tend their plots at altitudes between 1,600 and 1,800 metres above sea level. These farmers grow predominantly SL28 and SL34 varietals — selections developed by Scott Laboratories in the 1930s specifically for their drought resistance and exceptional cup quality. The rich, red volcanic soils of the region, fed by rainfall from Mount Kenya's peaks, impart a mineral depth and structured acidity that is virtually impossible to replicate elsewhere.
Cherries are hand-sorted at delivery, pulped, fermented under water for 24–48 hours, then washed through clean mountain water channels before raised-bed drying — a meticulous process that locks in Kii's signature brightness and fruit clarity. The AB grade denotes careful screen sorting, representing the best of the station's seasonal harvest.
Tasting notes: Blackcurrant, Red Plum, Hibiscus, Black Tea, Brown Sugar
Origin details: Country: Kenya
Region: Kirinyaga
Producer: Kii Washing Station / Baragwi Cooperative
Altitude: 1,600–1,800 masl
Varietal: SL28, SL34
Process: Washed
Roast Style: Medium
Sustainability / closing note: Sourced with full traceability to cooperative level, supporting smallholder farmers in Kirinyaga who rely on specialty premiums to invest in their land and communities.
Brewing guides
Espresso
For this coffee: Espresso: 18g in / 36g out / 26–30s — expect a vivid, juicy shot with clean fruit acidity.
Washed Kenyans make some of the most vivid espresso there is — expect intense, juicy fruit acidity and a long, sweet finish. If the shot reads sharp, push the yield slightly longer to open it up.
Age best used: 14 days after roast. Dose: 18g. Extraction: 36–40g (2:1) in 25–35s.
Filter / Pour-over
For this coffee: V60: 15g coffee / 250g water / 93°C / 2:30–3:00 min. Pour 50g bloom for 45s, then pulse pour in 3 stages.
Filter Coffee Brewing Guide (V60, Chemex, etc.)
Filter coffee offers a clean, smooth, and balanced cup that highlights the subtleties of the beans. Whether you’re using a V60, Chemex, or any other pour-over method, this brewing process allows the coffee’s natural flavors to shine, delivering a lighter yet full-bodied experience.
Brewing Instructions:
- Coffee Dose: 35g of freshly ground coffee.
- Water: 300g of water, heated to around 93°C (200°F).
Pouring Method:
- First Pour: Start with 60g of water for the bloom. Let it sit for around 30-45 seconds to release the gases.
- Second Pour: Add another 60g of water and wait.
- Final Pours: Continue with three pours of 60g each, waiting for the water to draw down between pours.
This 5-pour method ensures even extraction, enhancing the clarity and depth of your brew, while allowing the flavors to fully develop for a perfect cup of filter coffee.
French Press
French Press Brewing Guide
Brewing Instructions:
- Coffee Dose: 30g of freshly ground coffee.
- Water: 450ml of water, heated to around 93°C (200°F).
Brewing Method:
- Grind the Coffee:
Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew. - Preheat the French Press:
Pour hot water into the French Press to warm it up, then discard the water. - Add Coffee:
Place the 30g of ground coffee into the preheated French Press. - Pour the Water:
Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated. - Steep:
Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes. - Plunge:
After 4 minutes, press the plunger down slowly and steadily. - Serve:
Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot
Moka Pot Brewing Guide
Brewing Instructions:
- Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
- Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.
Brewing Method:
- Grind the Coffee:
Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction. - Prepare the Moka Pot:
Fill the bottom chamber with water, just below the safety valve. Insert the filter basket. - Add Coffee:
Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down. - Assemble the Moka Pot:
Screw the top and bottom chambers together tightly. - Heat:
Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber. - Watch for the Brew:
When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete. - Remove from Heat:
Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee. - Serve:
Pour the brewed coffee into your cup and enjoy.
