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PHILOCOFFEA 221 KENYA Kii AA Washed

Regular price HK$220.00

The Kii coffee factory is located in Kirinyaga, central Kenya. It was established in 1968 and oversees the villages of Gathanjuri, Kibae, Kianduma and Kiandumbe. The factory belongs to the Longuetto Farmers' Cooperative and is the most productive among the cooperative's factories. The area is about 1,619 meters above sea level and the red soil is rich in minerals such as iron, magnesium and potassium. The area experiences two rainy seasons each year with approximately 1,400 mm of rainfall and ideal average temperatures of 13°C to 24°C. Therefore, there are usually four harvest periods: April and October. The main coffee varieties grown here are SL28 and SL34, which together account for 99% of the total production, with Ruiru 11 accounting for the remaining 1%.

The factory attaches great importance to environmental protection. Efforts include installing waste water pits, using natural soil layers to filter water and returning it to the soil, and promoting reforestation by member farmers. In terms of planting, the factory provides technical consultation on weeding, pruning, irrigation, fertilization, etc. through farmer training and field visits organized by the Ministry of Agriculture. In addition, as part of the welfare package, the factory supports farmers by investing in agricultural materials and providing advance services to keep them motivated.

We've finished the light roast of this juicy new Kenyan crop. The roasting process involves trial and error to create a sweetness that supports bright acidity. We extended the time until the first crackle to achieve a softer impression reminiscent of citrus.

When warm, juicy acidity reminiscent of red fruits is evident. Over time, the citrus sweetness becomes more pronounced, transforming into a more balanced and enjoyable flavor. The finish has a pleasant finish with hints of raw sugar and tea-like notes. It is also recommended to enjoy it as iced coffee, just like juice.

  • Taste: Citrus, red currant, cane sugar, juicy, bright acidity, smooth
  • Variety: SL34, SL28, Ruiru11
  • Process: Fully Washed
  • Country: Kenya
  • Region: Kirinyaga
  • Altitude: 1,619m
  • Farm: Rungeto Farmers Coop.Society
  • Roast: light roast
  • Baking place: Japan
  • Roasted date: July 23, 2024
  • Material: 100% coffee beans
  • Weight: 200g
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About PHILOCOFFEA

Philocoffea was founded by co-founder Tetsuka Kaji and Masami Kaji. Tetsu Kasutani is the first Asian to win the World Coffee Brewing Championship. Tetsu Megu selects and purchases green coffee beans, creates roasting profiles, and controls quality. He understands the taste of black coffee better than anyone.

Taste is subjective, so there is no right or wrong. However, Philocoffea believes that cleanliness is the key to creating complex flavors, pleasant acidity and a long-lasting sweet finish in specialty coffee. As a result, Philocoffea has a "clean" character throughout, from light roasts to dark roasts, and provides a pleasant and long-lasting aftertaste.

Specialty coffee as defined by Philocoffea must meet four key criteria: location, cultivation, hand-picking and sustainability. This means you can trace your coffee directly back to the farm where the beans were grown. Their extraction process is handled with the utmost care and sustainability. So when Tetsu Kasutani discovers a coffee he believes in, he buys it directly from the farm. Having seen firsthand how they work and live, he values ​​relationships built on trust. After interacting with locals and experiencing their culture first-hand, Tetsu Kasutani was inspired to sell their coffee.

The Philocoffea store is equipped with the best Loring roasters in the world. It is also a roasting station and sacred laboratory for exploring new and unique ways of coffee beans. Tetsu Kasutani creates and manages all roasting configurations himself. When new green coffee beans arrive, Tetsu's expertise iteratively hypothesizes, tests, and develops roasting configurations to create the best possible product.

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