Kii AA | Kenya
Bright & Juicy
Strawberry & Red Lemonade
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger | French press / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
The second in our three-part showcase of Kenyan coffees, Kii AA has become a ringing favourite over the years — bright, juicy, and endlessly expressive.
Grown in the rich volcanic soils of Kenya’s Central Highlands, this lot comes from smallholder farmers of the Rungeto Farmers Cooperative Society, whose farms sit between 1,600 and 1,800 metres above sea level — altitudes that bring out the hallmark density and sweetness of great Kenyan coffee.
At the Kii Factory near Ngariama, the coffee is meticulously processed using the traditional Kenyan washed method, preserving clarity and allowing its complex character to shine. The main varieties of coffee grown are SL34, 28 and Ruiru 11, with SL34, 28 accounting to 99% of all coffee produced while Ruiru 11 accounts to 1 % of all production.
Expect a cup that’s bright and juicy, with notes of strawberry and red lemonade — a true reflection of Kenyan's world-class terroir.
Country/Region:
Coffee Varietal: SL28, Ruiru 11, SL34, Batian
Coffee Process: Washed
Harvest Year: January 2025
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
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