Kenya | Orange Coferment

Kericho County, Kenya

Variety        [ Batian, Ruiru 11 ]

Process       [ Cofermentation ]

Roast style  [ Ultra light ]

Altitude        [ 1800 m]

Q grade        [ 86 SCA Scored ]

Harvest        [ March 2025 - Jun 2025 ]

Orange blossom / Caramel

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Coffee processing - experimenting with different fermentation methods, from fruit pulp and specialist yeasts to unique fungi, all with the aim of improving cupping quality.

For this lot, sorted cherries are added to fermentation barrels alongside Koji culture and pulped oranges. The oranges are grown by the same farmers who supply their coffee cherries to Lot 20, providing them with an additional income stream. Under carefully monitored anaerobic conditions, the cherry, Koji and orange mix ferments for 96 hours, with persistent agitation throughout to create the right environment for flavourful microbes to develop.

Huge Thanks to OUR  COFFEE IMPORTER [ GreenCoffeeCollective | OMWANI]