This coffee is an anaerobic natural, but when you step into this crisp clean brew, that really might surprise you.  Anaerobics are famous for their over-the-top funkiness.  But the funky flavours here are more tamed, complex, and less "in your face".  It makes for a very enjoyable cup of coffee. There's some red floral notes on the surface, some lime in the aftertaste, and in the middle lots of dried tropical fruit and maybe even some cream pie!

Tasting Notes: Lime, Tropical Fruit, Dried Banana, 

Region - Etago, Kissi

Process - Anaerobic Natural

1400-1900 MASL

About the Coffee Origin

Etago, in South Mugirango, Kisii County, Kenya, is a fertile highland village ideal for coffee cultivation, with volcanic soils, moderate temperatures, and reliable rainfall at 1,400–1,900 meters.

The coffee cherries are carefully handpicked, inspected, and fermented for 96 hours with precise monitoring, then sun-dried for 21 days, milled, and hand-sorted to specialty-grade standards before being packed for freshness. Despite challenges like market volatility, climate change, and pests, farmers adopt modern methods such as intercropping, improved varieties, and efficient irrigation.

Water conservation practices, including rainwater harvesting, drip irrigation, and mulching, ensure resilience, sustainability, and consistently high-quality coffee.