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HomeCoffeesKENYA KII AA, Filter
Kirinyaga · Kenya

KENYA KII AA, Filter

Washed Ruirui, Batian, SL28, SL34, grown at 1300 to 1910 masl

Roasted by Andy Roasters

Recently sold out· checked 30 Jul
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryAndy Roasters· Antwerp, Belgium
Washing StationKii Factory, Kirinyaga, Kenya✓
Producer—
ProcessWashed✓
Harvest—
Altitude1300 to 1910 masl✓
ClimateTemperate oceanic
VarietiesRuirui, Batian, SL28, SL34✓
RoastMedium✓
Tasting noteshibiscus, grapefruit, plum✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • hibiscus
    Floral › Hibiscus
  • grapefruit
    Fruity › Citrus › Grapefruit
  • plum
    Fruity › Dried

Supply Chain

  1. Washing Station

    Kii Factory, Kirinyaga, Kenya

  2. Roastery

    Andy Roasters

  3. Coffee· viewing

    KENYA KII AA, Filter

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarKENYA NGUGUINI AA, FilterKenya Gitituaa FilterKenya Kii Aa EspressoFILTER - Kenya Kirinyaga KII PBNieczapla Kenya Kirinyaga Filter 250 GKenya Kii FilterMore from this farmKii Factory30 moreSame variety, exploredRuirui2Batian552SL281494SL34913Similar flavour profilehibiscus, grapefruit, plum1228Same processWashed13025From the same originKenya1439More from this roasterAndy Roasters24 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1300 to 1910 maslRoastMedium
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability