Kenya Busaara Anaerobic

OriginKenya

Roast levelLight

ProcessAnaerobic, Natural

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.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

ProducerSidney Kibet

Altitude1700 m.a.s.l

VarietySL34, Batian, SL28, Ruiru 11

NotesMilk Chocolate, Blackberry, Blueberry

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The roaster

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 coffee shops in 2010, tucked between Pigalle and Montmartre with a terrace overlooking Sacré-Cœur, then started roasting their own beans in 2015. Their style? Coffees with punch—memorable single origins from Colombia, Peru, and Kenya that refuse to be forgotten. Today they run two Paris cafes—the original 9th spot and the sprawling Back In Black in the 11th, a 200m² space combining roastery, kitchen, and dangerously good pastries. Since 2021, a monthly subscription (no commitment, free delivery in France) keeps bags of their filter-ready beans showing up at your door. Team KB is chasing coffees you'll actually remember.

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