This coffee is part of Gone Too Far?, an experimental series by South of the Rift that explores co-fermentation as a way to build structure and sweetness, not novelty. When Sydney first brought a roasted sample to the café, we (including the guests at the cafe) all loved it. Months later, the final lot has landed; and it’s even better. No, it doesn’t taste like bananas. The co-fermentation adds depth and structure: caramelised sweetness, dried fruit, warmth, and a long, lingering finish.
What fruit is more Kenyan, more familiar, or more available than the banana?
