Kirinyaga AB Top W

Description

Kirinyaga AB Top W SEASONAL   Produced at the Kii Washing Station in Kirinyaga, this AB Top selection represents the precision and vibrancy Kenya is known for. Grown on the fertile slopes of Mount Kenya and carefully washed, it delivers a bright, structured cup with layered citrus clarity, ripe plum sweetness, and red-berry depth. Clean and expressive, it finishes with refreshing acidity and refined balance—an elegant showcase of Kirinyaga’s high-altitude terroir and meticulous processing. About Coffee   Kii Washing Station, Kirinyaga Kii is one of three washing stations operated by the Rungeto Farmers’ Cooperative Society, located in Kirinyaga County on the southern slopes of Mount Kenya. Established in 1954, Rungeto has undergone significant transformation over the decades, emerging as a farmer-focused cooperative known for quality-driven practices. Today, Kii stands as one of its highest-performing and most consistent stations. The surrounding landscape is defined by rich volcanic soil, steady rainfall, and small-scale mixed farming. Coffee is cultivated alongside avocados, macadamia trees, bananas, and subsistence crops such as beans and potatoes. The station is majority-supported by women farmers, each managing small plots of approximately half a hectare, with coffee remaining the primary source of household income.   Farming, Community & Fair Trade Kii is Fair Trade certified and ranks among Kenya’s highest-paying cooperatives. Agronomists conduct regular farm visits, offering guidance on pruning, fertilization, and disease management—an increasingly critical role as farmers adapt to climate variability. Improved agronomy and fair compensation have had a tangible impact on the local community, strengthening livelihoods and encouraging long-term commitment to quality coffee production.   Washed Processing Cherries are selectively handpicked and delivered to the station within seven hours to preserve freshness. After sorting and pulping, the coffee undergoes approximately 24 hours of fermentation, followed by a thorough wash and clean-water soak. The parchment is then density-graded and dried slowly on raised beds under shade nets to prevent cracking. Final conditioning takes place in ventilated bins for up to two months, allowing the coffee to stabilize before milling and export. The result is a Kenyan coffee defined by brightness, precision, and balance—a structured, expressive cup that continues to make Kii a standout in Kenya’s annual harvest.     Kirinyaga AB Kenya Kii Rungeto Cooperative SL 28, SL34 | 1,600 - 1,800 MASL | Wash Red currant | RasPberry | Pomegranate   Extraction Recommendation POUR OVER Brew Ratio | 55g/L to 60g/L Brew Time | 3 mins Temperature | 92-94Cº Refer to YouTube (Coming Soon)