KII#1 - Kenya {Washed}

Technical Data

Roaster: Nomad Coffee
Origin: Murang’a, Kenya
Producer: Thanga-ini Farmers Cooperative Society
Station: Mathare-ini
Altitude: 1600 – 1800 MASL
Varietal: SL28 · SL34 · Ruiru 11 · Batian
Process: Washed
Profile: Yuzu · Yellow kiwi · Dried apricots
Format: 250 g

KII#1 is a coffee from Kirinyaga, Kenya, processed at the renowned Kii washing station, part of the Rungeto Farmers Cooperative Society, which brings together over 850 small producers.

Located at the foot of Mount Kenya and grown between 1,310 and 1,900 meters above sea level, this lot combines iconic varieties like SL28 and SL34 with modern hybrids like Batian and Ruiru 11, offering a classic Kenyan profile with a vibrant and contemporary expression.

Each producer works small plots with approximately 250 trees on rich volcanic soil, which adds complexity and structure to the coffee.

This coffee stands out for its intense sweetness and tropical character, making for an expressive, bright, and lively espresso.

Process

Processed using the traditional Kenyan washed method, this coffee highlights clarity and definition in the cup.

Ripe cherries are hand-picked and de-pulped before a fermentation period of 16 to 24 hours, depending on environmental conditions. Subsequently, they are washed with clean water from the Kii River and undergo an additional soaking of approximately 12 hours to improve acidity and profile cleanliness.

Drying takes place on raised beds for about 14 days, with careful control of temperature and humidity to ensure uniformity.

The entire process follows sustainable practices, including water treatment before returning it to the natural environment.

In the cup

In the cup, KII#1 presents a vibrant, tropical profile with clear notes of dried apricots, kiwi, and pineapple.

The acidity is bright and juicy, the body enveloping, and the sweetness intense, creating a dynamic and expressive espresso.

Its fruity and sugary profile reflects the purest essence of great Kenyan coffees.

As espresso: maximum intensity, sweetness, and concentrated tropical profile
With milk: sweeter and rounder notes with lower acidity

Sensory summary

Dried apricots
Kiwi
Pineapple

When replicating this recipe, several variables can affect the final result of your cup, such as roast date, bean storage conditions, ambient temperature, water quality, and the condition of your brewing equipment. It's important to keep in mind that all these factors can influence the final result, and you may need to make minor adjustments when replicating this recipe.

Recipe
18g dry weight
40g liquid weight
27s

Brew Machine: Sage Barista Pro
Grind Set: 19
Grind Time: 13s
Recommended Mineral Water: Lanjarón
TDS and Extraction Rate: 9.9% / 23.16%