Last updated: 2026-09-17T04:26:26.128Z

Esgotado

[0.0 out of 5 stars — 0 classificações](https://www.coffeelist.co/pt/b/proud-mary-coffee/kenya-kii-sl-28-sl-34-washed/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)

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[Central Province, Quênia 🇰🇪](https://www.coffeelist.co/pt/insights/region/9a100d00-890f-43db-9609-3da1281b1a4e)

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

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

**Altitude:** 1310-1900 m acima do nível do mar

**Recomendado para:** Filtro, Espresso

## O que a marca diz

> Region: Kirinyaga, Central Kenya Elevation: 1310-1900 masl About: Kii Factory is one of three facilities owned and operated by the Rungeto Farmers’ Cooperative Society (FCS). Rungeto has over 850 members, many of whom deliver their cherries to Kii. Constructed in 1995, the factory is nestled at the foot of Mt Kenya. The nearby Kii River, fed by snowmelt from the mountain, gives the factory both its name and a source of clean water for washing coffee. As with many Kenyan coffees, meticulous attention to detail underpins the quality produced at Kii. Upon arrival, cherries are carefully sorted to ensure only dense, ripe fruit is accepted. They are then pulped and fermented for 16–24 hours. After fermentation, the coffee is washed and soaked for a further 12 hours before moving to raised drying beds. Many believe this final soaking stage is what enhances the bright, juicy acidity so characteristic of Kenyan coffees. Region: Kirinyaga, Central Kenya Elevation: 1310-1900 masl About: Kii Factory is one of three facilities owned and operated by the Rungeto Farmers’ Cooperative Society (FCS). Rungeto has over 850 members, many of whom deliver their cherries to Kii. Constructed in 1995, the factory is nestled at the foot of Mt Kenya. The nearby Kii River, fed by snowmelt from the mountain, gives the factory both its name and a source of clean water for washing coffee. As with many Kenyan coffees, meticulous attention to detail underpins the quality produced at Kii. Upon arrival, cherries are carefully sorted to ensure only dense, ripe fruit is accepted. They are then pulped and fermented for 16–24 hours. After fermentation, the coffee is washed and soaked for a further 12 hours before moving to raised drying beds. Many believe this final soaking stage is what enhances the bright, juicy acidity so characteristic of Kenyan coffees.

Original em inglês.

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# Kenya | Kii | SL-28 & SL-34 | Washed

[Ver no site do torrefator](https://www.proudmarycoffee.com.au/products/kenya-kii-sl-28-sl-34-washed)

## Perfil

### Características de sabor

**Corpo:** 38/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

**Acidez:** 65/100 — Suave (0) to Vivo e ácido (100)

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

**Amargor:** 38/100 — Amargor subtil (0) to Amargor pronunciado (100)

**Caráter:** 37/100 — 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

Chá preto

Frutas tropicais

Ameixa vermelha

## Também podes gostar

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