When you say Kenya, every coffee enthusiast's eyes light up. This Kenya Kii from the Hungarian roaster Casino Mocca is exactly the type of coffee that will put a smile on your face. It is lively, sparkling, and incredibly juicy. The very first sip brings an explosion of red currants, grapefruit, and rhubarb, which develops into a long, clean aftertaste. This is not a coffee that tries to be overly complex, quite the contrary. It is direct, playful, and irresistibly drinkable, as if you had poured liquid summer into your cup.
Behind this lot are small farmers associated with the Rungeto Farmers Cooperative Society in the Kirinyaga region of Kibugu. It is there, among the hills of central Kenya, that Arabica coffee bushes of the SL28, SL34, and Ruiru 11 varieties slowly develop at an altitude of 1,310 to 1,900 meters. Every harvest, every bean, and every batch bears the mark of the careful work of people who know their plants better than anyone else. Their efforts come together at the well-known Kii washing station, a symbol of quality and precision. It is there that coffee is transformed into something extraordinary. A balanced taste experience!
The coffee is processed using the wet method with spontaneous fermentation, which gives it its typical Kenyan sparkle and complex fruit profile. Fermentation occurs naturally, without the use of chemicals. Yeast and bacteria from the station's surroundings help develop its natural sweetness and juiciness. The result is a cup with depth, lightness, and a beautifully clean character. Every drop feels like an invitation to take a walk among currant bushes after a summer rain. When you taste it, you will understand why Kenyan coffees have such an exceptional position in the world of specialty coffees. They have a soul that no other country can imitate.
Altitude: 1310–1900 meters above sea level.