The Kenya KII AA from the Ottawa-based micro-roaster September Coffee demonstrates why Kenyan coffee holds such a prominent place in the world of specialty coffee: juicy citrus freshness, sweet fruit, and a beautifully clean cup. In both aroma and flavor, you’ll find yellow currants, tropical citrus, and fresh lemon. A pronounced yet pleasantly balanced acidity lends the coffee its juiciness, while a silky body and sweet, fruity aftertaste hold it all together beautifully.
The coffee comes from the Kirinyaga region, where it is produced by Kii Factory, one of several processing stations affiliated with the Mwirua Farmers’ Cooperative Society. The cooperative was founded in 1954 and today represents thousands of smallholder farmers, whom it supports with agricultural practices, training, and more sustainable farming methods. Kii Factory processes coffee from various local farmers at elevations ranging from 1,700 to 1,800 meters. This lot combines the SL-28, SL-34, Ruiru 11, and Batian varieties—all of which significantly influence the character typical of high-quality Kenyan coffee.
KII AA is processed using the washed method, in which freshly harvested coffee cherries are first stripped of their skin and pulp. The beans are then sorted by density, and the selected coffee undergoes traditional fermentation for 8 to 12 hours. After being thoroughly washed, it rests in clean water for another 16 to 18 hours, which helps create a clean and distinctive flavor profile. Finally, the coffee is dried for 8 to 14 days on raised African drying beds. It is precisely this clean processing that allows its sparkling citrus acidity, fruitiness, and elegant body to shine through.
- Producer / Processing Station: Kii Factory
- Altitude: 1, 800–1,900 m above sea level