Kenya - Kuria

TASTING NOTES: Kenya believe it?! I mean, Kenyan coffees are great when they're just washed, nice and clean and fresh and zingy and all that. But when you amp them up with a little bit of anaerobic fermentation then...just wow. Look for complex flavours of orange, honey, pineapple and nougat in this absolute golden bullet of a coffee. 

Kuria is a naturally processed Kenyan coffee lot, anaerobically fermented with lager yeast. This is super exciting to see from Kenya, as the vast majority of the coffee from this origin is washed due to the fact that it can be much more precisely controlled. The laws surrounding coffee producing and exporting are very strict in Kenya, but Lot 20 are working hard to showcase all that Kenya has to offer. This coffee is processed by Misadhi Coffee, alongside Lot 20. They work with over 2,000 farmers to provide training, quality seedlings, and assistance from a certified agronomist. Cherries are handpicked and collected at buying centres before heading to Misadhi’s facility in the Migori region, where only the finest make the cut. Fermented in oxygen-free barrels with Lager Yeast for four days and persistently agitated, allowing complex and exciting flavours to develop.

The cherries are transferred to raised African beds and are dried to 13.5% moisture. Then, they are transferred into breathable bags and stored for ageing and drying to 13%. This slight difference in moisture helps to prevent cracking during the hulling process! Finally, the beans are vacuum-packed, locking in peak freshness and an extra special flavour profile to come out of a Kenyan crop!