Regular price ¥1,550
Unit price per
Flavor Notes
Mandarin orange, Red currant, Cassis, Brown sugar,
Herbal, Black tea, Round, Syrupy
Beans
Farm: Rungeto Farners Coop Society
Producer: Kii Factory
Area: Ngariama, Gichugu, Kirinyaga, Kenya
Altitude: 1,700 - 1,800m
Varietal: SL34, SL28
Processing: Fully Washed
Roast Level
Light roast
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＜Kii Factory＞
Kii Factory is located in Kirinyaga, in central Kenya. Established in 1995, it is one of three washing stations owned by the Rungeto Farmers Cooperative Society, which was founded in 1953. Today, around 1,200 smallholder farmers from the surrounding area are members of the cooperative, bringing coffee cherries harvested from their individual farms to the washing station. The name “Kii” comes from the Kii River that flows through the area. Blessed with an abundant water source essential for coffee processing, the washing station carries out a careful, traditional washed process.
The region’s soil is rich red earth, containing abundant minerals including iron, magnesium, and potassium. The two rainy seasons bring approximately 1,400 mm of rainfall each year, while temperatures remain in an ideal range of 13–24°C. As a result, the area typically has two harvest seasons, around April and October. SL28 and SL34 account for approximately 99% of the total production.
The cooperative also places a strong emphasis on environmental conservation. For example, wastewater pits are installed, allowing wastewater to be naturally filtered through layers of soil before being returned to the ground. The cooperative also encourages member farmers to plant trees. In terms of cultivation, farmers receive technical guidance on practices such as weeding, pruning, irrigation, and fertilization through farmer training programs and field visits conducted by the Ministry of Agriculture, helping them follow recommended guidelines. As part of its farmer welfare initiatives, the cooperative also provides services such as investment in agricultural inputs and advance payments to help maintain farmers’ motivation and support their livelihoods.
Before the harvested cherries are delivered to the washing station, farmers carefully select only fully ripe cherries. The cherries are then pulped using a pulper that removes the fruit flesh through a combination of water flow and density separation. After fermentation, washing, and soaking, the coffee is slowly dried on raised African beds. Once drying is complete, the coffee is rested in wooden silos for approximately 30 to 40 days to stabilize its moisture content and develop a more consistent flavor profile before being hulled. By dedicating time and care to every stage of the process, the coffee develops the clear, vibrant acidity and concentrated sweetness that Kenya is known for.
The new crop of Kenya is here again this year.
This Kii is a cup that captures the classic character of Kenyan coffee, with bright acidity and a slightly weighty mouthfeel. The green coffee has excellent density and moisture content, so we began the roast at a higher charge temperature to bring out its full potential. As the roast approaches first crack, the rate of temperature rise gradually slows, allowing us to maintain sufficient heat through the latter part of the roast and carefully develop the vibrant acidity and sweetness characteristic of Kenyan coffee.
After roasting, Tetsu Kasuya tasted the coffee during cupping and simply said:
“This! This is classic Kenya!”
Those words perfectly capture the character of this coffee.
It opens with a citrusy brightness reminiscent of mandarin oranges, followed by a juicy, red-fruit acidity that evokes blackcurrant. A viscous, slightly heavy mouthfeel gently wraps around the vibrant acidity, while a subtle herbal nuance lingers in the finish, adding a wild and powerful character to the cup.
What we focused on at Philocoffea was creating a coffee that does not end with acidity alone. By bringing out a rich, brown-sugar-like sweetness, we have brought together the vivid brightness of a classic Kenyan coffee with a satisfying, full-bodied mouthfeel.
For those who already love Kenyan coffee, and for anyone who has been craving a taste of a truly “classic Kenya” after some time, we highly recommend giving this coffee a try.