{"product_id":"kenya-kii-2","title":"Kenya Kii #2","description":"\u003cp\u003e\u003cem\u003eImported from Barcelona - we find these beans drink best 2-3 weeks after the roast date\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eA sweet, creamy Kenyan built for filter brewing\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eKenya Kii #2\u003c\/strong\u003e is a washed single origin from the Kii washing station in the Kibugu district of Kirinyaga, at the foot of Mount Kenya. It is grown by members of the Rungeto Farmers Cooperative Society between 1,310 and 1,900 metres above sea level. This is the filter-line lot from Nomad.\u003c\/p\u003e\n\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhite Tea · Flat Peach · Candied Lemon\u003c\/strong\u003e\u003cbr\u003eDense and creamy, very sweet, carried by a mellow acidity that fills the mouth. Behind the headline notes there is yellow kiwi, flower honey, and pears in syrup.\u003c\/p\u003e\n\n\u003ch3\u003eCoffee Details\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKenya\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKibugu district, Kirinyaga\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWashing Station\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKii Washing Station\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRungeto Farmers Cooperative Society\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSL-28, SL-34, Batian, Ruiru-11\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWashed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1,310–1,900 MASL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2024–25 season\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLine\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFilter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhite Tea, Flat Peach, Candied Lemon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\n\u003ch3\u003eAbout This Coffee\u003c\/h3\u003e\n\u003cp\u003eThe Kii washing station was built in 1995 and belongs to the Rungeto Farmers Cooperative Society, a group of more than 850 smallholder growers. Members work modest plots averaging around 250 trees each, on high-altitude plots of rich volcanic soil.\u003c\/p\u003e\n\u003cp\u003eAfter picking, the cherries are destemmed and left to ferment for somewhere between 16 and 24 hours, with the station adjusting that window according to the ambient temperature. The parchment is then washed using water drawn from the Kii River and soaked for a further 12 hours, a step that refines the acidity and clarity.\u003c\/p\u003e\n\u003cp\u003eDrying happens on raised beds over roughly 14 days, with the parchment covered when temperatures climb and again overnight, so drying stays even. The lot blends the classic Kenyan SL-28 and SL-34 with the more modern Batian and Ruiru-11 varieties.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Brew\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePour Over (V60 \/ Kalita)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRatio\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1:16\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCoffee\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e15g, medium-fine grind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e240g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater Temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e94°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal Brew Time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2:45–3:00\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eOur house starting point — these are our own figures, not Nomad's.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eStart with a 45g bloom for 40 seconds, then pour in two or three even stages. If the cup tastes thin or sour, grind a little finer or nudge the water hotter; if it turns drying or bitter, go coarser.\u003c\/p\u003e\n\n\u003ch3\u003eHow Much Coffee Is in a Bag?\u003c\/h3\u003e\n\u003cp\u003eA 250g bag makes roughly 16 cups of filter coffee at 15g per cup. Brewing one cup a day, that is about two weeks of morning coffee from a single bag.\u003c\/p\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it better for espresso or filter?\u003c\/strong\u003e\u003cbr\u003eFilter. This is the filter-line lot from Nomad, so pour over, batch brew and immersion methods are the natural fit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003cbr\u003eWhite tea, flat peach and candied lemon, over a creamy and dense body. It is very sweet, with a mellow acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow fresh is the coffee?\u003c\/strong\u003e\u003cbr\u003eNomad roast in Barcelona and we ship on arrival. In our experience the beans are drinking at their best around 2-3 weeks past the roast date.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does washed processing mean?\u003c\/strong\u003e\u003cbr\u003eWashed processing removes the fruit pulp from the bean before drying, then ferments and rinses the parchment in water. Because the fruit is not left in contact with the bean, the cup tastes cleaner and more transparent — you taste the farm and the variety rather than added fruity sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNew to specialty coffee and not sure where to start? Try our \u003ca href=\"https:\/\/beanshipper.com\/products\/taster-box\"\u003eTaster Box\u003c\/a\u003e to sample across origins. Brewing for a team? Take a look at our \u003ca href=\"https:\/\/beanshipper.com\/products\/big-bag\"\u003eOffice \u0026amp; Bulk Coffee\u003c\/a\u003e. Free shipping within Peninsular Malaysia on orders over RM80 (RM150 for East Malaysia).\u003c\/em\u003e\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g - March 3","offer_id":46231724785761,"sku":"NM-KEKII2","price":140.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/F.KE.KII_2_1.png?v=1784623918","url":"https:\/\/beanshipper.com\/zh-sg\/products\/kenya-kii-2","provider":"Bean Shipper","version":"1.0","type":"link"}