Last updated: 2026-09-11T08:25:23.712Z

Esgotado

[0.0 out of 5 stars — 0 classificações](https://www.coffeelist.co/pt/b/flower-child-coffee/kii-aa/reviews)

**Processo:** [Lavado](https://www.coffeelist.co/pt/insights/processing-method/washed)

**Região:** [Kirinyaga, Quênia 🇰🇪](https://www.coffeelist.co/pt/insights/region/1742a708-09ab-4614-8c0c-ffb00742347f)

**Variedade:** [Batian](https://www.coffeelist.co/pt/insights/variety/batian)

,

[Ruiru 11](https://www.coffeelist.co/pt/insights/variety/ruiru-11)

,

[SL28](https://www.coffeelist.co/pt/insights/variety/sl28)

,

[SL34](https://www.coffeelist.co/pt/insights/variety/sl34)

**Altitude:** ~1800 m acima do nível do mar

**Colheita:** dezembro

## O que a marca diz

> Producers: Rung'eto Smallholders Variety: SL28, SL34, Batian, Ruiru 11 Region: Kiamabara, Kirinyaga, Kenya Elevation: 1,800 meters Harvest: December 2023 Notes: Raspberry, rounded with citrus accents. Kii Factory Coffee has been a long time favorite community-lot. The Rung'eto farmers have continusouly produced elevated cleanliness and vibrancy with their coffees. This coffee is bright, accentuated with red berries and hints of rose. The cup is well rounded with a balance of stone fruit and citrus, blood orange was a big note. This coffee comes to us from the Kii factory, located in the Kiamabara growing area. This is a cooperative coffee - part of the Rung'eto Farmers Cooperative Society - but in Kenya they're called "factories" which is quite fitting really. I think of factories as an assembly line of sorts, where there is absolute consistency to the product output. This rings true for coffees that come from many of the Kenya factories we deal with. Year after year they have an astonishing ability to consistently produce sweet, clean, and complex coffees. Like most of the cooperatives in the area, members tend to much smaller plots of coffee trees than their estate farm competition, thus having more control over the production of ripe cherry. The ripest cherries are picked, depulped and then fermented for 12-24 hours. Thereafter the coffee is washed and soaked for an additional 12 hours. This additional soak is useful for sorting and illumintating the cherry impartation on the seed. These coffees are then dried for up to til two weeks on raised beds. The consistency of this lot is impeccable. Last Roast: Monday Nov. 11th. Our coffees are best after two weeks++ of roast date. Order by Sunday for Monday's roast. Shipped every Tuesday.

Original em inglês.

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# Kii AA

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## Perfil

### Características de sabor

**Corpo:** 43/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

**Acidez:** 77/100 — Suave (0) to Vivo e ácido (100)

**Doçura:** 58/100 — Menos doce (0) to Muito doce (100)

**Amargor:** 35/100 — Amargor subtil (0) to Amargor pronunciado (100)

**Caráter:** 5/100 — Clássico (0) to Funky e original (100)

**Nível de torra:** Clara a média — 3/7, from Muito clara (1) to Muito escura (7)

## Notas de prova

Laranja sanguínea

Cítricos

Framboesa

Rosa

Frutas de caroço

Bagas vermelhas

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