Nandi Hills (Anaerobic Natural, Kenya)

New coffee out there. It’s another Kenya but this time it’s an anaerobic natural. In the past we haven’t been massive on these maverick processes in Kenya.

Sitting high at 1900-2100 metres, nourished by volcanic soils, Nandi Hills is served by several local smallholders who deliver lots to Great Rift Coffee Company for processing. It’s a family run company that is seeking to promote the the emerging specialty potential of the region, having recently made the switch from sugarcane to coffee.

Getting anything other than washed is unusual in Kenya, this coffee in particular sits on the other end of the spectrum. Ripe cherries are sorted, floated to separate underripe from the good ones. They are then sealed in barrels for 96 hours, and then left to dry in the sun for two to three weeks. They are monitored closely, being turned every 30 mins for even drying and to control the temperature.

This is a fun and wild example of a Kenyan with higher processing invention.

Tasting like Dr Pepper, juicy rapsberry, with a sticky mouth texture.

Origin: Nandi Hills, Nyeri, Kenya, 
Process: Anaerobic Natural (96 hours) 
Elevation: 1900-2100 MASL
Varietal: Baitan, Ruiri 11