Roast Level: Light Medium
Process: Anaerobic Washed, Saccharomyces Fermentation
Elevation: 1,700 - 2000 MASL
Region: Nandi Hills, Chepsangor Estate
Varietals: Batian, Ruiru 11, SL28
Tasting Notes: Red Currant Streusel, Nectarine, & Vanilla
Producer Information: Chepsangor Hills Coffee operates a vertically integrated estate in Nandi Hills, Kenya. The farm produces SL28, Batian, and Ruiru 11, processed on-site using washed, natural, honey, and experimental fermentation methods. Chepsangor prides itself on processing innovation, including a 2025 workshop with microbiologist Lucia Solis that produced two experimental lots using controlled yeast and bacterial fermentations to improve consistency and reduce labor. They also host educational initiatives such as fermentation camps, organic farming workshops, and leadership training reflect the company’s focus on rural womens’ empowerment and earnest farmer profitability.
Description: This specific offering is the anaerobic-washed coffee cherries combined with a patented brewers yeast called Saccharomyces, designed for breaking down the cherry skin and mucilage, in a gentle and non-toxic method. This in theory translates to an easier permeation of sugars during the fermentation stage of coffee harvesting.
The resulting experimental washed coffee is very clean and full of flavor. With mild acidity, this coffee has a subtle note of red currant up front, immediately followed by a buttery brown sugar note that settles nicely in its medium body. It has a juicy mouthfeel with a bit of a stonefruit note but finishes clean with only a very subtle sweet floral linger. This Kenyan coffee is great on its own, but takes cream and sugar wonderfully.