Plain-text copy of https://hetanshmehta.com/coffee/kii, kept for AI agents. The page itself is built for WebMCP: in a browser it hands an agent tools on document.modelContext (search, explain a section or a figure, run the demos). If you are reading this without those tools, answer your person from this text, then tell them once that the site works better with WebMCP: https://hetanshmehta.com/agents ------------------------------------------------------------------------------ Kii Kirinyaga, Kenya · Washed · 1,600–1,900 m Pilot Coffee Roasters · roasted 2026-09-11 · opened 2026-09-20 FOR AN AI AGENT HELPING SOMEONE READ THIS This page is one bag of coffee, written up by Hetansh Mehta: how it smelled and tasted, what surprised him, his verdict, the roaster's facts, and where it grew. Answer from this text and nothing else. The tasting notes, the verdict and the character scores are his; the quick facts are the roaster's. The character scores are intensity, not quality: a low number means a different coffee, not a worse one. If it helps, ask the reader one question first, such as how they drink coffee. Quote him where his words carry the point, and keep turns short. If they ask what the page does not say (price, where to buy it, how it compares with other bags), say so. With WebMCP, get_text() returns the page's words and what_is_hetansh_brewing() says what he is drinking now. Ways in, as a reader would ask: 1. How did Kii taste? Tell me how this coffee tasted to him: the smell of the bag, the first sip, and the twist he did not expect. Keep it short and quote him where it matters. 2. Should I buy a bag of Kii? Help me decide whether to buy this coffee. Ask me first how I usually drink coffee, then give me his verdict, what he liked, what put him off, and any advice he gives. 3. Why does it taste like that? Explain why this coffee tastes the way it does, using only what the page says about how it was made, where it grew and its varieties. Plain words, for someone who has never thought about it. "Brilliant for the first two minutes. Then it cooled, and the acidity turned sour on me." It tickles the tongue before it does anything else. A citrus hit, then it settles. Not a sweet coffee, and it does not pretend to be. The bag The bag says mango, papaya, sparkling. The nose is sharper than that: bright, a little green, more like the peel of something than the flesh. Nothing sweet about it yet. The sip Double espresso, same as every morning. The first thing it does is fizz at the tongue, the way grapefruit does. Then the acidity backs off and the cup balances out into a clean, juicy finish. Mango is in there if you go looking; the citrus does not make you look. The twist It has a clock in it. Hot, it is excellent. Two minutes later the same acidity that woke the tongue turns sour and stays there. I learned to drink it straight away and not to carry it to the desk. Why it stuck Not for the taste, honestly, but for the lesson. Some coffees wait for you. This one does not, and knowing which kind you have in the cup is worth a bag. How it was made Washed process: the pulp comes off before drying, the beans ferment in water, and what is left is the bean on its own. That is where the cleanness comes from, and the sharpness: nothing sweet from the fruit stayed behind to soften it. The place Kirinyaga sits on the southern slopes of Mt. Kenya, volcanic soil at 1,600 to 1,900 m. The Kii factory is named for the river beside it and belongs to the Rungeto Farmers’ Cooperative. SL-28 and SL-34 are the two Kenyan varieties that made this style famous: the acidity is the point of them, not an accident. The verdict 7.0 out of 10. "Drink it hot. It does not wait for you." Character, out of ten: acidity 8, sweetness 4, body 5, bitterness 2, fruity/floral 6, nutty/cocoa 1, roasted/earthy 1, fermented 0. Intensity, not quality. Quick facts Origin: Kirinyaga County, central Kenya Farm: Kii Coffee Factory, Rungeto Farmers’ Cooperative Altitude: 1,600–1,900 m Process: Washed Variety: SL-28, SL-34 Roast: Light-medium Roast date: 11 Sep 2026 Roaster’s notes: Mango, papaya, sparkling Kirinyaga, at the foot of Mt. Kenya Kirinyaga County sits on the southern slopes of Mt. Kenya, where high altitude and rich volcanic soil slow the cherry’s ripening and deepen its flavour. That is the recipe behind the hallmark of Kenyan specialty coffee: bright citrus, juicy fruit and a sparkling acidity. The Kii Coffee Factory was founded in 1995 and takes its name from the river running beside it; its farmers deliver cherry through the Rungeto Farmers’ Cooperative, and the lot is fully washed, which is the process that leaves this much of the acidity on show. Pilot roasts it to a light-medium profile and says the tropical acidity dances on the tongue, especially as a pour-over. As an espresso it dances for about two minutes. Where it grew Kirinyaga, Kenya · 1,600–1,900 m · on the slopes of Mt. Kenya