Kenya – Kii AA

FARM AND STATION STORY

Kii washing station is located in the Kibugu area in the Embu region, in the foothills of Mount Kenya. It brings together more than 3,300 smallholder farmers, each of whom tends to approximately 500 coffee trees.

Coffee trees often grow in the shade of avocado and macadamia trees, which naturally support a healthy ecosystem and help maintain balance in the soil and surrounding landscape.

At Kii station, individual harvests are combined into one. Collective processing allows farmers to focus on quality and long-term sustainability, rather than pressure for quick volume.

HOW THE COFFEE IS PROCESSED

After harvest, only ripe coffee cherries go to the Kii washing station, where they are first carefully sorted. This is followed by depulping and fermentation in tanks, which lasts 16 to 20 hours, depending on the ambient temperature.

After fermentation, the coffee is thoroughly washed with clean water from the nearby Kii River to remove the remaining natural mucilage. Then it is dried on raised beds for 12 to 20 days. During the hottest parts of the day, it is protected by shade nets, so drying is slow and even.

VARIETY

SL34 and SL28 are among the iconic Kenyan varieties bred in the 1930s at Scott Agricultural Laboratories research facilities.

SL34 is known for its stability at higher altitudes and full, balanced character. SL28 was selected for its resilience and ability to maintain clarity and juiciness even in challenging conditions.

Together they create coffee typical of Kenya – bright, clean, juicy, and naturally elegant.