Kii is a Kenya with a much gentler acidity than most - apparent but not bracing. There's developed sugar sweetness and mild fruit notes that show up most as the cup cools. One sip and you know it's Kenya, however, the less aggressive profile makes it a great option for espresso too. City to Full City. SO Espresso.
This coffee comes to us from the Kii factory, located in the Kirinyaga 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 average altitude is right around 1900 masl and most of the small holder farmers contributing to this washing station grow SL-28 cultivar (Bourbon hybrid from the 1930's developed by Scot Labs), which you'll see one flowering in the first picture below.
This lot from Kii does well in the City/City+ roast ranges, showing nice development of sugar flavors, a very non-aggressive acidity (unique for Kenya), and subtle fruit and spice notes in the cool cup. The dry grounds have a nice spiced Darjeeling tea smell, with some lychee and red berry notes. Adding hot water builds a nice buttery aroma of caramel sauce, with a note of cooked apple and lemon curd. The cup shows much of this developed sugar sweetness alluded to in the aromatics, with a mix of creamy caramel cut with tart berry and citrus. This depth in sweetness is most apparent in the City/City+. It's definitely a coffee that builds a bit of complexity once cool - flavors of green grape, honeydew melon, and spice tea - there to be had for the patient coffee drinker! Acidity is malic, and much more mild than most of our other Kenyas - apparent, but not of the bracing nature. It's definitely a Kenya coffee for someone who isn't so fond of the ultra-bright highs often associated with Kenya coffees. And also for this reason, Kii will make a much more mellow Kenya SO espresso, sweet, lightly fruited, and a with gentler brightness.