Pineapple - Kuria Natural Process - Kenya

ALTITUDE: 1400-1600 masl
VARIETIES: Batian, Ruiru 11, SL28, SL34
ACIDITY: tropical fruit acidity, effervescent
ROAST LEVEL: light
TEXTURE: like honey in espresso, juicy at low strength
AFTERTASTE: clean but maintains fruit flavour

This experimental coffee is produced with Misadhi Coffees, in Midori district. It is a variety blend of Ruiru 11, Batian, SL28 and SL34 varieties. Each is hand-picked and then hand-sorted for colour and density before undergoing an anaerobic fermentation stimulated by Larger Yeast, while the coffee cherries and pulp are left totally intact.

Once fermentation has been controlled and measured, coffee cherries are placed on raised beds to dry at speed in an environment with oxygen present, before any over-maturation of fruit flavours occurs. The result is a bright, light and sweet coffee with this tropical profile.

This coffee arrives with us in 30kg vacuum packs for ultimate longevity and freshness. With this, we achieve near-perfect maintenance of this coffee’s prized pineapple flavour over time.