Kenya Kisii Washed Coffee
Blackcurrant, grapefruit and brown sugar from Kisii, in the green, rainy west of Kenya near Lake Victoria.
A washed coffee from Kisii County in southwestern Kenya, west of the Rift Valley and close to Lake Victoria. It has the sparkling blackcurrant and grapefruit Kenya is known for, and a clean, tea-like finish.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 95 mg in one serving (8 oz cup (240ml)), a concentration of 39.6 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Kalita Wave |
|---|---|
| Coffee-to-water ratio | 1:17 |
| Dose & yield | 14.4g → 240g |
| Grind size | Medium-fine |
| Water temperature | 199°F / 93°C |
| Target brew time | 2:45-4:00 depending on method |
| Serving | 8 oz cup (240ml) |
What you need
- 14.4 g whole coffee beans, freshly roasted
- 240 g filtered water at 93°C
Required gear
- Cone or flat-bottom dripper
- Paper filters
- Gooseneck kettle
- Burr grinder
- Scale accurate to 1 g
- Timer
- Server or carafe
Step-by-step protocol
- 0:00Rinse the paper filter with hot water, discard the rinse, and add 14.4 g ground medium-fine. Level the bed.
- 0:00Start the timer and pour 29 g of water at 93°C, wetting every part of the bed. Let it bloom.
- 0:45Pour in slow spirals up to 144 g total, keeping the bed submerged and the level steady.
- 1:30Final pour up to 240 g total. Give the dripper one gentle swirl to settle the bed flat.
- 3:23Drawdown should finish around here. Swirl the server and serve.
What it may be good for
A cup with a clear caffeine number
We list about 95 mg, the typical figure for an 8 oz cup of brewed coffee. A recipe this strong, 14.4 g of coffee in 240 ml, can run higher.
A bright, tea-like cup
Washed Kenyan coffees are light in body and high in acidity, a style that suits people who like their coffee lively rather than heavy.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you.
- Bright, high-acid coffees can feel sharp on an empty stomach for some people, so a little food with it helps.
A washed coffee from Kisii County in southwestern Kenya, west of the Rift Valley and close to Lake Victoria. It has the sparkling blackcurrant and grapefruit Kenya is known for, and a clean, tea-like finish.
Origin & Story
Most people picture Kenyan coffee on the slopes of Mount Kenya. Kisii is somewhere else entirely: the far southwest, in the Nyanza region, west of the Rift Valley and not far from Lake Victoria and the Tanzanian border. The hills there are green and well watered, and the coffee grows at roughly 1,450 to 1,850 meters on red volcanic soil.
Like most Kenyan coffee, it is washed. Ripe cherries are pulped, fermented for a day or two, washed through grading channels and then soaked underwater again before drying. The beans dry slowly, for around two to three weeks, on raised African beds, where they are turned by hand until the moisture has dropped to about 10 to 12 percent.
Kisii's coffee is gathered through cooperatives. The Gusii Coffee Farmers Co-operative Union, whose members include the Mogonga and Marani washing stations, is described by importers as one of Kenya's largest unions, made up of dozens of societies.
The varieties are Kenya's usual mix: SL28 and SL34 alongside the newer, disease-resistant Ruiru 11 and Batian. In the cup that means blackcurrant and grapefruit, brown sugar as it cools, and, in some lots, a leafy, tomato-like edge. The recipe here uses a Kalita Wave, a flat-bottomed dripper, at 93°C.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 90/100 |
| Acidity | 94/100 |
| Bitterness | 24/100 |
| Body | 58/100 |
| Aroma | 94/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Kenya Kisii Washed Coffee?
One serving, 8 oz cup (240ml), contains approximately 95 mg of caffeine.
What temperature should I use for Kenya Kisii Washed Coffee?
Target 93°C (199°F).
How long should Kenya Kisii Washed Coffee be extracted?
Timing: 2:45-4:00 depending on method. Method: Kalita Wave. Ratio: 60g coffee per Liter of water. Grind or leaf format: Medium-fine.
Is Kisii coffee different from Nyeri coffee?
Both are Kenyan washed coffees with blackcurrant and citrus character, but they grow in different parts of the country. Nyeri is in the central highlands around Mount Kenya, while Kisii is in the southwest near Lake Victoria. Tasting them side by side is the best way to hear the difference.
What does a Kalita Wave do?
The Kalita Wave is a flat-bottomed dripper that uses a paper filter with wavy sides. The flat bed of coffee is designed to give an even extraction, which makes the brew consistent from one cup to the next.
Who should avoid Kenya Kisii Washed Coffee?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you. Bright, high-acid coffees can feel sharp on an empty stomach for some people, so a little food with it helps. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Hario V60 Size 02 Ceramic Dripper
In this recipe: Cone or flat-bottom dripper
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