The flavor profile of this wild yet perfectly controlled Kenyan coffeefrom KB Coffee Roasters will immediately captivate you with its intensity and creaminess. A deep and sweet fruit symphony unfolds in the cup, where ripe blueberries and juicy blackberries take center stage. This distinct note of forest fruits blends beautifully in the mouth with a velvety body that evokes the taste of milk chocolate. The overall impression is then elegantly brightened by fresh citrus notes and a delicate floral hint. It is an incredibly rich, sweet, and modern filter coffee that changes with every sip, offering an extraordinarily full sensory experience.
Behind this coffee is the young visionary Sidney Kibet, who is leading a quiet coffee revolution on the western Kenyan highlands in the Kericho region. At an altitude of 1,700 meters above sea level, he is engaged in micro-experiments that are pushing the boundaries of the Kenyan coffee industry. On his small plots, Sidney grows a diverse and high-quality varietal blend of Ruiru 11, Batian, SL34, and SL28. Instead of traditional washed processing, he focuses on precise process control to rediscover and maximize the complex aromatic profiles in the beans that make Kenya so famous around the world.
What gives this lot its unique character is the technologically sophisticated Natural Anaerobic process. Whole cherries were sealed in 300-liter barrels, where they fermented for an incredible 96 hours without oxygen exposure at a controlled ambient temperature of 20 to 23 °C. A truly unique feature here is the addition of a special yeast strain, FERMO Brew Nectar (Saccharomyces cerevisiae), which produces minimal alcohol but helps lock in delicate floral notes and a sweet citrus flavor within the beans. Low oxygen levels were strictly monitored throughout the process. The coffee was then dried very slowly on raised African beds for 21 to 25 days. The result is a technical masterpiece that the roastery roasted with absolute respect for this innovative work.