The Barn - Kenya Kii PB Washed Filter 250 g

Whole-bean specialty coffee from Kenya, roasted in Berlin by The Barn. Filter coffee - light roasted, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the notes of plum and blackurrant jam.

Country: Kenya

Region: Kirinyaga

Farm: Kii Factory

Processing: Washed

Varietal: SL28 & SL34

Altitude: 1750 m a.s.l.

Cupping score: 87 / 100 points

THE CUP

Bright and juicy, Kii PB is full of fruity character. Expect plum, cranberry, and blackcurrant jam. The clarity in the cup is distinctly Kenyan, a result of the classic washed process, while lingering syrupy sweetness brings balance to the vibrant profile.

ABOUT THE FARM

Kii Factory is one of three owned and operated by Rungeto Farmers Cooperative Society (FCS) with over 850 members. Overlooking the traditional elephant migration route through the lush landscape of Kirinyaga, the washing station benefits from some of the best terroir ini Kenya.

Members receive agricultural support from the cooperative, while quality control undertaken at the mill ensures coffee of the highest quality. The mill itself was constructed in 1995, nestled at the foot of Mount Kenya. The Kii River, which runs nearby, gives the factory both its name and clean water for the classic washed processing method used in Kenya. Smallholders selectively handpick only ripe coffee cherries and deliver them to the Kii Factory. On arrival, the ‘Cherry Clerk’ oversees meticulous visual sorting, accepting only dense, ripe coffee. In recent years, great efforts have been made to improve and ensure coffee quality from Kii - the results can be seen in this sweet, clean lot.

THE PROCESS

Once the coffee cherries have been accepted by the Cherry Clerk, they are pulped and fermented for approximately 16-24 hours, depending on ambient temperature at the time. Following fermentation, the coffee is washed in clean water from the Kii River and soaked for 12 hours. Newly installed tiles in the washing channels help preserve coffee and water quality, and all water used in processing is cleaned by filtering in earthen pits before being reintroduced to local waterways.

After washing and grading, the beans are laid to dry on raised beds. Workers rake the beds frequently to ensure even drying, covering the beds during the hottest time of day and at night, to shelter parchment from moisture. It takes approximately 14 days for the beans to dry."