Experimental Coffee

Until recent coffee reforms in 2021, it was technically illegal to export naturally processed Kenyan coffee. The coffees in this series are driven by innovative producers reshaping paradigms. We cover processes where the sugars from the coffee cherry are allowed to seep into the bean after harvest and dried on raised beds for days. Some farmer groups will take the experimentation even further by covering the cherries to prevent oxygen and fermenting the sugars, resulting in fruit forward coffees.
These experiments carry inherent risk and need investment as the fermentation processes require numerous iterations and expertise. It also means means we get to work with producers capable of reshaping the landscape of coffee production in the region.

Shop Washed Coffee

Kenya's history with coffee starts here - washed. The process of extracting coffee beans from cherries affects the taste the final cup of coffee in your hand. In Kenya, removing the flesh of the cherry completely from the bean and washing it is the classic and conventional approach to coffee processing coffee. For a long time, it was illegal to process coffees in any other way-  all export standard coffee had to be washed. 

Coffees within this collection will taste familiar, somewhat predictable, balanced with a lighter a lighter mouthfeel. They form the canvas and essential foundation over which more innovative and experimental coffees are crafted.