Ragis Estate's Anaerobic Natural

Nyeri Anaerobic Natural Coffee | Single Estate, Fruit-Forward, Notes of Blueberry & Chocolate

Sourced from a single family-owned estate in Nyeri, Kenya, this coffee has been grown by the same family since the 1960s. This lot takes the bright, celebrated character of Nyeri coffee and pushes it further into fruit-forward territory through anaerobic natural processing.

Instead of drying on open raised beds, the beds are sealed to limit oxygen exposure, an anaerobic fermentation method that intensifies flavor development. The result: ground coffee with a bold, floral hibiscus aroma, and a cup that's funky, fruity, and complex. Expect dark red fruit and a chocolate; think chocolate-covered blueberries.

Varietals: SL28, SL34, and Ruiru 11 (Kenya Arabica)

Process: Anaerobic natural

Roast: Medium, low charge temperature to preserve fruit-forward character

Brewing recommendation: We suggest starting with a pour over to highlight both the producer's meticulous processing and our roast approach.

• 18g coffee dose for 250 ml of water
• Bloom with 70°C water for the first 30 seconds
• Continue the rest of your pour with 90°C water,.