Kenya KII#2

Kenya KII#2

250g
€15,75
€15,75 €21,00
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Kenya KII#2
Kenya KII#2

Kenya KII#2

€15,75
€15,75 €21,00

We have always admired Kenyan coffees for their vibrant acidity and intense fruit profiles, and this selection roasted by Nomad is a standout example. We chose this lot from the Kii washing station because it perfectly captures the depth and clarity we look for in high-altitude Kenyan beans.

In the cup, you’ll find a sophisticated profile of flat peach and candied lemon, complemented by a delicate herbal note reminiscent of white tea. It features a remarkably dense, creamy body and a deep sweetness, balanced by a mellow acidity that coats the palate. As it cools, look for nuanced flavors of pears in syrup, flower honey, and yellow kiwi, leading into a long and exceptionally clean finish.
White Tea Peach Candied Lemon
Process Washed
Variety SL-28, SL-34, BATIAN, RUIRU-11
Elevation 1310 - 1900m
Weight250g

Смилане: на зърна

Freshly roasted • Ships within 24 hours Roast date: (39 days ago)

The Washed station was built in 1995 and belongs to the Rungeto Farmers Cooperative Society, a cooperative that brings together more than 850 small producers from the Kibugu district, in the heart of Kirinyaga. Located at the foot of Mount Kenya, the station takes its name from the Kii River, the source of the crystal-clear water used in processing.

Each farmer cultivates small plots, with an average of 250 trees, in rich volcanic soils at high altitude. The ripe cherries are carefully hand-picked and delivered the same day to the station, where strict quality control ensures that only the densest and sweetest cherries are processed.

Rungeto FCS's commitment to quality and sustainability has enabled Kii to establish itself as one of the most reputable stations in Kirinyaga. Its complex and clean coffees are renowned for their bright structure, sweetness, and depth.


Process Ripe cherries are pulped and fermented for 16 to 24 hours, depending on the ambient temperature. They are then washed with clean water from the Kii River and submerged for an additional 12 hours to refine the acidity and clarity. Drying takes place on raised beds for about 14 days, covering the parchment during the hottest hours and at night to ensure uniform drying. All water used in the process is filtered and cleaned before being returned to natural waterways, preserving the local ecosystem.

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