Process: Anaerobic Natural
Notes: Strawberry, Apricot, Milk Chocolate

We're thrilled to be bringing another Omwani sourced African coffee - and a first for us here at Root and Branch, a naturally processed, anaerobic Kenyan.

In collaboration with Lot 20, this lot was produced by Misadhi Coffee, who operate within the regions of Kisii, Homa Bay, Migori, and Nyamira. Misadhi work with over 2000 farmers, providing them with training on modern farming techniques, quality coffee seedlings, and assistance from a certified agronomist.

All cherries are collected in buying centres across the ward by a buying centre manager, where they are gathered and eventually sent off for delivery at Misadhi’s processing facilities in Rongo, Migori.

Once sorted, the cherries are filled into fermentation barrels, where, in an oxygen-free environment, nature takes its course. The natural yeasts present on the cherries are enhanced with Ava, a mould that is used to enhance a coffee’s natural fruit flavours. Under carefully monitored anaerobic conditions, the cherries are fermented for four days. To ensure uniformity, the barrels are persistently agitated, creating the perfect environment for flavourful microbes to flourish.

In the next stage, cherries are moved to raised African beds, where they are dried until they reach a moisture content of 13.5%. At this point, they are transferred into breathable bags and stored for ageing, allowing them to dry to 13%. The beans are then vacuum-packed, locking them in at their very best, ensuring a flavour profile that is as consistent as it is exceptional. This Kenyan is shaping up to be a spring favourite at the roastery!