Rung’eto is one of our favourite cooperatives in Kenya and more specifically, coffee from the Kii washing station. We’ve bought coffee from Rung’eto every year since Pala was founded, and it has never failed to impress us. The concistency of quality is remarkable. Kii is always full of life: bright, sweet, elegant and full of character!
Kii represents everything we love about Kenyan coffee: precision in processing, commitment from the farmers, and a flavour profile that feels both familiar and exciting every single harvest. This coffee makes us happy every time, and we wanted to share that with you!

Coffee: 15 grams
Water: 255g / 95/96 degrees
Grind size: The setting that gives you a total brew time between 2:15 and 2:30, when following this recipe.

Rinse paper.

0:00 – 0:45: Bloom with 10% of total water amount, use wdt or spoon to saturate all grounds.

0:45 – 1:30: Pour 90% of total water amount in one long, steady pour. Start with circles the first 10seconds to make a even slurry, then keep pour in center until all water is added.

1:30 – 2:15: Drawdown. Immediately after last drop of water: use spoon and carefully stir 2 circles in the slurry to create a slow vortex that will prevent high and dry grounds.