This Kenya peaberry from the Kii Factory in Kirinyaga is strikingly floral, with prominent lavender aromatics, crisp Fuji apple acidity, and with a wine note that reminds us of gewürztraminer. The florality in this coffee is big and unmistakable. We prepare this coffee by rehydrating the greens—adding 30g of water to every 600g of frozen green coffee and allowing it to rest for 18–24 hours, shaking to mix several times during the process. Produced by smallholders from the Rungeto FCS, this is a low-intervention washed peaberry composed of SL28, SL34, Ruiru 11, and Batian. The Kii Factory carries out meticulous processing: cherries are generally fermented for 16–18 hours, washed in fresh river water, sorted by density, and dried on raised beds for typically two weeks. Funk: .5/5 Our cost: $9.1/lb Purchased from Royal coffee Sold in 115g bags roasted every Sunday.