Here at Roastful, we love complex tasting experiences, and coffees from Kenya rarely let us down in that field! Kii is no exception. With rich fruit tones like cherry and mango, along with interesting spices enhancing the experience, we’re sure you’re going to enjoy this coffee!

This coffee is relatively soluble. However, we found slightly shorter ratios to deliver a more enjoyable expression of this coffee, highlighting some of those rich fruit tones. Consider brewing this coffee around a 1:16-16.5 on traditional percolation brewing methods, and 1:17 on no-bypass brewing methods like Aeropress and Tricolate.

It’s not too often that we get to feature coffee from smaller coffee producing countries like Myanmar! This coffee, on top of being more of a rare specialty origin, is also quite floral and interesting!

This coffee is very soluble! We’d recommend pushing the ratio on this coffee (On no bypass brewers, we found some of our best results around a 1:18-18.5 coffee to water ratios).

We’ve always loved coffees from the Shantawene village. One of my favorite memories with Shantawene was on a cupping table with Onyx Coffee’s leadership inside of Undercurrent coffee during a public cupping. I remember being so blown away by this coffee’s naturally processed counterpart at that time, and they were so kind to let me take home the whole bag! This washed expression of Shantawene more closely fits the mold of our current preferences in Ethiopian coffee here at Roastful.

This coffee is relatively soluble, especially for a washed Ethiopian coffee. We’d recommend finding a reliable medium/fine grind setting and pushing the ratio over pushing grind size! If using a no-bypass method like the Tricolate or the Aeropress, look to push beyond a 1:17 ratio!