Level - Special Espresso

Details:

• Origin: Kenya

• Producer / Station: Rungeto Farmers Cooperative ‑ Kii Washing Station (smallholder cooperative)

• Varieties: SL‑28, SL‑34, Batian, Ruiru‑11

• Elevation: 1,310–1,900 m above sea level

• Process: Washed

• Harvest: 2024/25

• Bag Size: 250 g

• Roast: Espresso

• Tasting Notes: Dried apricot 🍑 • Kiwi 🥝 • Pineapple 🍍

Intro:

Nomad is excited to present KII#1, a bright and vibrant Kenyan espresso that showcases the classic clarity, sweetness, and intensity for which Kenyan coffees are renowned. This lot delivers an expressive tropical profile with juicy acidity, intense sweetness, and a rich, enveloping body — making it a truly engaging espresso experience.

The Producer:

This coffee comes from the Kii Washing Station, part of the Rungeto Farmers Cooperative Society in the Kibugu District on the fertile slopes of Mount Kenya. Established in 1995 and named after the crystal‑clear Kii River, the station serves more than 850 smallholder growers. These farmers cultivate coffee on small plots averaging about 250 trees each, benefiting from rich volcanic soil and high altitude. Meticulous cherry selection and quality control at the station help ensure only the densest, sweetest cherries are processed for specialty lots like this one.

The Process:

KII#1 is crafted using a traditional washed process, a method known for clarity and depth. After being hand‑picked at peak ripeness, cherries are pulped and fermented for 16–24 hours, depending on temperature. They are then washed with clean water from the Kii River and rested for another 12 hours to refine acidity and clarity. Finally, the beans are dried on raised beds for around 14 days with careful coverage to ensure uniform drying. This precision processing highlights the coffee’s natural sweetness and structural nuance.

The Cup:

In the cup, KII#1 offers a vibrant and tropical profile. Expect succulent dried apricot 🍑 sweetness upfront, followed by lively kiwi 🥝 freshness and juicy pineapple 🍍 notes that lift the espresso and linger on the palate. Bright acidity and a juicy body wrap around these flavours, creating a balanced yet intense experience that’s both refreshing and richly satisfying.

Overall:

Nomad’s KII#1 is a standout Kenyan espresso that celebrates the classic characteristics of this origin — bold fruit sweetness, sparkling acidity, and expressive clarity. This lot reflects both the rich terroir of Mount Kenya and the meticulous care of its producers and processors, making it a dynamic and memorable coffee for espresso lovers who enjoy vivid, fruit‑forward flavour and depth in every cup.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.