Description
WE BUY THIS COFFEE DIRECTLY FROM Lot 20’S Rongo branch IN KENYA
This is a pretty unusual coffee. It’s a Kenyan coffee that has been co-fermented with orange pulp, a process that gives the finished coffee an incredible amount of sweetness, fruitiness and acidity.
So what exactly does co-fermented mean? Coffee starts life as a fruit — the coffee cherry — with a skin, fleshy pulp and the seed inside (what we eventually roast as the coffee bean). After harvesting, the cherries can be placed into sealed, oxygen-free tanks where they ferment for a period of time. Naturally occurring microorganisms break down sugars in the fruit, creating acids and other flavour compounds that can influence the flavour of the coffee.
With this coffee, orange pulp is added to the fermentation alongside the coffee cherries. Rather than simply adding orange flavour to the finished coffee, the orange becomes part of the fermentation itself. The sugars, acids and aromatic compounds from the orange interact with the coffee during this process, helping to create a much more intensely fruity and citrus-driven cup.
And you can really taste it. The coffee is bright, juicy and incredibly sweet, with a pronounced orange character sitting alongside the deeper flavours of dark chocolate and caramelised pecan. It’s almost ridiculously juicy — the kind of coffee that can remind you of a glass of intensely fruity juice, while still having the complexity and structure of a great Kenyan coffee.
Kenyan coffees are already famous for their vibrant acidity, sweetness and fruit character, so this particular fermentation takes those qualities and turns the volume up. It’s a pretty experimental approach to coffee processing, but the result is remarkably clean, refreshing and easy to drink.
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WE ROAST ALL OF OUR BEANS WITH THE SOLE PURPOSE OF SHOWCASING THEIR WONDERFUL ORGANIC FLAVOURS WHICH IS USUALLY SOMEWHERE AROUND A “MEDIUM ROAST”, HOWEVER THE BEANS ARE PULLED FROM THE ROASTER BASED ON MANY DIFFERENT FACTORS, MAINLY ON SMELL / THE OLFACTORY SYSTEM
SOME COFFEES WE MIGHT BE WAITING FOR A BISCUITY SMELL, FOR SOME, A JAMMY FRUITY AROMA, BUT THEY ALL HAVE A PARTICULAR SMELL WHEN THEY PEAK, WHICH USUALLY RELATES DIRECTLY TO THE OPTIMUM BALANCE OF FLAVOUR, SWEETNESS AND BODY IN THE CUP
