KII 2026 | Kenya
Bright & Juicy
Rhubarb & Cranberry
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 / Cold Brew | French press / cold brew / 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
Following Gachatha, Kii is the next release in our Kenyan coffee series. Some coffees earn their place by returning year after year, and we’ve been showcasing Kii for five years now, drawn back to its unmistakably Kenyan combination of vivid fruit, crisp acidity and clean structure.
Kii Factory sits in Kirinyaga, on the slopes of Mount Kenya, and takes its name from the nearby Kii River, whose clean water is used during processing. Around 850 smallholder farmers deliver cherry to the factory, one of three operated by Rungeto Farmers Cooperative Society.
Sourced through our longstanding partners at C. Dormans, this 2025/26 lot combines SL28, Ruiru 11 and Batian. Fully washed processing keeps the coffee beautifully transparent: bright and juicy, with the fruit, varieties and growing conditions doing the talking rather than fermentation.
Kii is a versatile coffee that works beautifully across all brew methods, but we’re especially enjoying it as a cold brew, where its redcurrant and citrus character comes through with a refreshing clarity.
Alongside Gachatha, Kii gives us another expression of classic Kenyan coffee.
Country/Region:
Elevation: 1600 - 1800 masl
Coffee Varietal: SL28, Ruiru 11, Batian
Coffee Process: Washed
Harvest Year: October - December 2025
BREW RECIPES
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.
VARIETAL DESCRIPTION
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