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Roasted by Hola coffee

Kirinyaga AA, Kenya

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Original price €65,99 - Original price €65,99
Original price
€65,99 /kg
€65,99 - €65,99
Current price €65,99 /kg
Availability:
Out of stock
Availability:
Out of stock
Availability:
Out of stock
Availability:
Out of stock
Availability:
Out of stock
Availability:
Out of stock
Availability:
Out of stock
Size: 1 kg
Grind size: Whole Bean

Location - Single origin

Roast Type - Light

Country of origin - Kenya

Region(s) of origin - Embu

Variety - SL28, SL34 and Ruiru 11

Process - Washed

The Kii coffee factory was established in 1968 and is part of the cooperative Rungeto FCS, located near the town of Embu. It operates on an 8-acre plot of land and serves farmers in Gathanjuri, Kibae, Kianduma, and Kiandumbe. It currently has 1,000 active farmers, in addition to a team of 6 permanent employees and temporary staff during the high harvest.

The factory is equipped with a pulper, a recirculation system and 20 conditioning hoppers, which guarantees careful and efficient processing. Its location, altitude, and volcanic red soils, along with a bimodal rainfall pattern and temperatures between 13 and 24°C, favor the production of coffees with vibrant and complex profiles.

Country - Kenya
Region - Embu
Process - Washed

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About the Roaster

Aprocetu brings together four standout Arabica varieties, chosen for both their origin and the unique qualities they contribute to the coffee plant and the final cup. This blend merges tradition with genetic innovation, creating productive and resilient coffee plantations with serious quality potential.

Red Catuai, developed in Brazil from Mundo Novo and Caturra, is known for its high productivity, strong adaptability to different altitudes, and moderate resistance to rust. San Isidro, grown across several regions of Central America, stands out for its field stability, balanced plant growth, and natural acidity that supports consistent harvests. Obata, also originating from Brazil, adds excellent disease resistance and reliable yields, making it ideal for specialty-focused and sustainable coffee production.

Completing the blend is Marsellesa, a Sarchimor-type hybrid developed in Nicaragua. Valued for its compact size, high yields, and strong rust resistance, it also delivers impressive cup quality — earning recognition across Central America. Together, these four varieties enable Aprocetu 42 producers to achieve healthier plantations, stable harvests, and a solid foundation for producing high-quality coffee.

Harvesting begins with a careful hand-selection of cherries at peak ripeness to ensure optimal sugar concentration and sweetness. After pulping, the beans undergo a traditional washed process that preserves clarity and balance in the cup. Drying takes place in two stages: first on patios for seven to eight days with constant turning for even dehydration, followed by African raised beds where natural airflow ensures ideal humidity. Every step is handled with precision to protect bean integrity and enhance the nuanced sensory profile that defines this coffee.

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