Kii - Washed Field Blend - Kenya
Kii - Washed Field Blend - Kenya
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Ships directly from Moxie Coffee Co., freshly roasted for your order. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity, Tea/Botanical
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Tropical, Berry, Tea
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Kenya
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Washed
Varietal: SL28, SL34, Ruiru 11, Batian
Process: Washed
Producers: Rung’eto Smallholders
Notes: Tropical Fruits, Currant, Green Tea
About the coffee:
Although this is the first time we’ve purchased from Kii, we’ve been familiar with their coffee by drinking it from other roasters. Located in the Kiamabara region, it’s well known for its intense fruited cup and layered complexity of flavor. The Rung’eto farmers produce extremely high quality coffee, lively and juicy cups. Often we find red berries, although this harvest is more tropical and currant forward.
The ripest cherries are picked and depulped then fermented for 12-24 hours. The coffee is then washed and soaked for 12 hours and then dried for two weeks on raised beds. This particular lot jumped out at us as structured and sweet, filled with vibrant acidity and fruit. The layers underneath show up as the cup cools with currant and green tea.
It’s a return to the beautifully complex cups we’ve been hoping for from Kenya.
