Kenya Busaara Anaerobic

Summary

This coffee comes from the highlands of western Kenya, in the Kericho region, produced by Sidney Kibet. It features Ruiru 11, Batian, SL-34, and SL-28 varieties. The coffee undergoes a 96-hour natural anaerobic fermentation in sealed 300-liter barrels at 20-23°C using FERMO Brew Nectar yeast, then slowly dried on raised beds for 21-25 days. Tasting notes include blueberries, blackberries, citrus, and milk chocolate.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Producer

Sidney Kibet

Altitude

1700 m.a.s.l

Variety

SL34, Batian, SL28, Ruiru 11

Notes

Milk Chocolate, Blackberry, Blueberry

The roaster

KB

KB Coffee Roasters is a Paris-based specialty coffee roaster that helped kickstart France's specialty scene. They opened one of the country's first specialty c…