FriedhatsRoastery presentsthis year’s first Kenyan harvest, and it certainly doesn’t go unnoticed—this lot from Kii Factory is literally an explosion of flavors. In the cup, a juicy profile bursting with blackcurrant immediately unfolds, complemented by fresh rhubarb and a sweet, slightly buttery note of butterscotch. The coffee is bright, lively, and intense, with the distinctive acidity typical of Kenya, yet beautifully balanced by sweetness. Every sip feels energetic and clean, as if transporting you straight to the sun-drenched Kenyan highlands. If this is how the season starts, it’s clear that this year will be worth it.
This exceptional lot comes from the Kii Factory, which is part of the Rungeto Farmers Cooperative Society in the Kirinyaga region. Kii has long been building a reputation as one of the most respected processing stations in Kenya—and rightly so. Thanks to collaboration with local farmers and a focus on quality, they consistently produce coffees that reach the highest standards. Beans of the SL28, SL34, and Ruiru 11 varieties grow at an altitude of 1,700–1,900 meters, where ideal conditions allow for slow ripening and the development of complex flavors. The success of these coffees also has a broader impact—higher purchase prices help improve the living conditions of local communities and support the region’s long-term sustainability.
Processing is carried out using the traditional washed method, which is typical for Kenyan coffees and emphasizes maximum flavor purity. After hand-picking, the cherries are carefully sorted, fermented, and then thoroughly washed to bring out their natural acidity and fruitiness. This is followed by slow drying on African beds, where the coffee is regularly turned and checked to ensure a consistent result. Thanks to this precise process, the resulting cup is bright, structured, and full of life—exactly what you’d expect from a top-quality Kenyan coffee.