{"product_id":"kenya-top-kii","title":"Kenya - Top Kii","description":"\u003cstyle\u003e\n  .coffee-tabs {\n    margin-top: 1rem;\n    border-bottom: 2px solid #ddd;\n    display: flex;\n    gap: 1rem;\n  }\n\n  .coffee-tab {\n    padding: 0.5rem 1rem;\n    cursor: pointer;\n    font-weight: bold;\n    border-bottom: 3px solid transparent;\n    transition: border-color 0.3s;\n  }\n\n  .coffee-tab.active {\n    border-bottom: 3px solid #333;\n    color: #333;\n  }\n\n  .coffee-tab-content {\n    display: none;\n    padding: 1rem 0;\n  }\n\n  .coffee-tab-content.active {\n    display: block;\n  }\n\u003c\/style\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eEmbu, Mount Kenya, Kenya | Washed | Seasonal\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"coffee-tabs\"\u003e\n  \u003ch3 class=\"coffee-tab active\" data-tab=\"story\"\u003eThe Story\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"process\"\u003eThe Process\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"cup\"\u003eThe Cup\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"recipes\"\u003eRecipes\u003c\/h3\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content active\" id=\"story\"\u003e\n  \u003cp\u003e\n    Kii is one of those washing stations that specialty coffee roasters come back to year after year — not out of habit, but because the quality is genuinely consistent and the profile is reliably expressive.   \u003c\/p\u003e\n  \u003cp\u003e\n    The \u003cstrong\u003eKii Washing Station\u003c\/strong\u003e sits at the foot of \u003cstrong\u003eMount Kenya\u003c\/strong\u003e,\n    in the Embu region — part of the central highlands that form the backbone of Kenya's specialty coffee landscape.\n    \u003ccite index=\"32-1\"\u003eIt is one of three factories operated by the \u003cstrong\u003eRungeto Farmers Cooperative Society\u003c\/strong\u003e,\n    which has supported over 3,000 smallholder members since 1958.\u003c\/cite\u003e\n    The farmers delivering cherry to Kii grow on \u003ccite index=\"34-1\"\u003erich volcanic soils at high altitude,\n    where cherries mature slowly and develop the layered, sparkling character that has become\n    a hallmark of Kenyan specialty coffee.\u003c\/cite\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    \u003ccite index=\"26-1\"\u003eOn average, each farmer tends around 500 coffee bushes,\n    typically shade-grown under avocado or macadamia trees\u003c\/cite\u003e — small plots, carefully managed,\n    contributing to a collective effort that makes lots like this one possible.\n    The varieties — \u003cstrong\u003eSL28, Ruiru 11, and Batian\u003c\/strong\u003e — are among Kenya's most celebrated,\n    each bringing its own dimension to the cup. SL28 in particular is responsible for much of\n    what makes Kenyan coffee so distinctive: that deep, blackcurrant-like intensity and bright, structured acidity.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    \u003ccite index=\"34-1\"\u003eOver the years, the Kii factory has invested in practical improvements\n    including tiled channels, water recycling, and composting —\n    combining tradition with sustainability to keep quality consistently high.\u003c\/cite\u003e\n    It's the kind of unglamorous, long-term work that makes a real difference.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"process\"\u003e\n  \u003cp\u003e\n    This lot is \u003cstrong\u003efully washed\u003c\/strong\u003e, processed at the Kii factory using\n    the meticulous step-by-step approach the station has refined over decades.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    After delivery, ripe cherries are hand-sorted before pulping.\n    \u003ccite index=\"26-1\"\u003eThey then ferment in tanks for approximately 16 to 20 hours,\n    depending on ambient temperature.\u003c\/cite\u003e\n    \u003ccite index=\"32-1\"\u003eThe coffee is then thoroughly washed to remove all traces of mucilage\u003c\/cite\u003e\n    — \u003ccite index=\"32-1\"\u003eusing clean water drawn from the Kii River\u003c\/cite\u003e that flows nearby.\n    From there, \u003ccite index=\"26-1\"\u003ethe parchment is spread on raised drying beds and dried slowly\n    over the course of 12 to 20 days.\u003c\/cite\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The result is a clean, precise cup that lets the terroir and the variety speak clearly —\n    which is exactly what you want from a washed Kenyan at this altitude.\n    The cherries were grown at \u003cstrong\u003e1,600 to 1,800 meters\u003c\/strong\u003e above sea level.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eVivid, juicy, and deeply expressive — a washed Kenyan that delivers on every promise.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eBlackcurrant\u003c\/strong\u003e leads the cup with that unmistakable Kenyan intensity —\n    dark, concentrated, and immediately arresting.\n    \u003cstrong\u003eBlueberry\u003c\/strong\u003e follows with a softer, jammier sweetness that rounds out the fruit character.\n    \u003cstrong\u003ePomegranate\u003c\/strong\u003e adds a jewel-like brightness and a gentle tannic structure,\n    while \u003cstrong\u003erosehip\u003c\/strong\u003e brings a floral, tea-like finish that lingers beautifully as the cup cools.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    This is a coffee built for filter — one that opens up and evolves with every sip.\n    Ideally brewed slow, enjoyed even slower.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"recipes\"\u003e\n  \u003cp\u003e\n    Please note that our recipes are just guidelines of how we like to brew these coffees.\n    Grinders, water, and equipment are some of the variables that could change the end result.\n    Take these recipes as starting points, not absolute goals.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eFilter coffee:\u003c\/strong\u003e\u003cbr\u003e\n    We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.\u003cbr\u003e\n    Use \u003cstrong\u003e15g of coffee\u003c\/strong\u003e, water at \u003cstrong\u003e93°C\u003c\/strong\u003e, and a \u003cstrong\u003emedium\u003c\/strong\u003e grind size.\n  \u003c\/p\u003e\n\n  \u003cul style=\"margin-left: 1rem;\"\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:00\u003c\/strong\u003e – Bloom with 50g of water for 45 seconds.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:45\u003c\/strong\u003e – Pour 100g of water in a circular motion.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e1:25\u003c\/strong\u003e – Pour final 100g of water.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    Total brew time should be around \u003cstrong\u003e2:15 to 2:30\u003c\/strong\u003e.\n    Let it cool a little before drinking — the profile opens up beautifully as the temperature drops.\n  \u003c\/p\u003e\n\n\n  \u003cp\u003e\u003cem\u003eEnjoy the coffee!\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eOrigin:\u003c\/strong\u003e Kenya, Embu (Mount Kenya foothills)\u003cbr\u003e\n  \u003cstrong\u003eWashing Station:\u003c\/strong\u003e Kii Factory\u003cbr\u003e\n  \u003cstrong\u003eCooperative:\u003c\/strong\u003e Rungeto Farmers Cooperative Society\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600–1,800 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28, Ruiru 11 \u0026amp; Batian\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Blackcurrant – Blueberry – Pomegranate – Rosehip\u003cbr\u003e\n\u003c\/p\u003e\n\n\u003cscript\u003e\n  document.querySelectorAll('.coffee-tab').forEach(tab =\u003e {\n    tab.addEventListener('click', () =\u003e {\n      document.querySelectorAll('.coffee-tab').forEach(t =\u003e t.classList.remove('active'));\n      document.querySelectorAll('.coffee-tab-content').forEach(c =\u003e c.classList.remove('active'));\n      tab.classList.add('active');\n      document.getElementById(tab.dataset.tab).classList.add('active');\n    });\n  });\n\u003c\/script\u003e","brand":"Boo! 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