From the BOO! roastery in the heart of Brussels comes this washed TOP KII coffee, which offers everything in the cup that has made Kenya a favorite in the world of specialty coffees. The profile is dominated by black currant with typical Kenyan intensity; blueberry adds a softer, jam-like sweetness; and pomegranate brings a sparkling freshness and a delicate tannic structure. Rosehip then rounds out the entire cup with a floral, tea-like finish. Brew TOP KII using a filter and take your time to slowly uncover all its flavors.
The Kii washing station is located at the foot of Mount Kenya in the Embu region, at an elevation of 1,600 to 1,800 meters above sea level. It is part of the Rungeto Farmers Cooperative Society, which has brought together over 3,000 smallholder farmers since 1958. They grow coffee on rich volcanic soil, where the cherries ripen slowly and naturally develop a layered, vibrant character. The average farmer tends to about 500 coffee trees grown in the shade of avocado or macadamia trees . The SL28, Ruiru 11, and Batian varieties are among the most famous Kenyan varieties, with SL28 in particular responsible for the intense black currant notes and structured acidity that have made Kenyan coffee famous.
TOP KII coffee undergoes classic washed processing directly at the Kii station. Farmers sort the cherries by hand and then pulping them. The beans are then fermented in tanks for 16 to 20 hours, depending on the current temperature, and subsequently thoroughly washed by the farmers with clean water from the nearby Kii River to remove all pulp residue. Finally, the coffee is dried on raised beds for 12 to 20 days. It is precisely this attention to detail and these processes, refined over decades, that guarantee a clean and transparent cup in which the terroir and varietals truly shine.
- Farmers’ Cooperative: Rungeto Farmers Cooperative Society
- Elevation: 1,600–1,800 m above sea level
- Varieties: SL28, Ruiru 11, and Batian