Coffee

Kenya Oyugis Extra Special

Kenya Oyugis Extra Special

£12.00

Kenya Oyugis Extra Special

£12.00
Shipping calculated at checkout.
Raspberry
Pink Grapefruit
Butterscotch
"Extra Special" is not hyperbole - this anaerobic fermented Kenyan is not to be missed.
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Kenya Oyugis Extra Special
This lot was produced by Misadhi Coffee, who work with over 2000 farmers, providing them with training on modern farming techniques, quality coffee seedlings, and assistance from a certified agronomist. All cherries are collected in buying centres across the ward by a buying centre manager, where they are gathered and eventually sent off for delivery at Misadhi’s processing facilities in Rongo, Migori. Oyugis Extra Special is a naturally processed lot that has been anaerobically fermented with Ava, a mould that is used to enhance a coffee’s natural fruit flavours. The use of Ava came about during the routine sanitisation of the barrels that Rongo washing station use to produce anaerobic fermentations. Flo, the washing station manager, noticed that a white material had formed on the bottom of one of the barrels and pointed out that it produced a very sweet smell that reminded her of ripe bananas. After analysis, the fungus was identified as part of the same family used in Japan to make rice wine, soy sauce and miso. Flo tried fermenting her coffee with Ava and noted it to have enhanced sweetness compared to the other anaerobic lots from different barrels. This fungus has now been colonised and is now used as a culture to produce all of the lots that have the tag line ‘extra special’.

Region:

Oyugis, Homa Bay County

Producer:

Misadhi Coffee

Farm/Milling Station:

Rongo, Miguri

Processing:

Anaerobic fermentation with Ava

Varietal (s):

Ruiri 11, Batian, SL28, SL34

Altitude:

1,200 to 2,200 metres above sea level

Sourcing Partner:

Omwani & Lot 20 Coffee

Roasters Notes Kenya Oyugis Extra Special
The tropical fruit notes and syrupy mouthfeel that Ava imparts aren't like anything I've tasted before. Don't be put off by the use of mould - this is an extraordinary coffee and is definitely worth a try!
About Kenya
The Kenyan coffee industry is renowned for its investment in research, which has led to the development of a large number of experimental varieties, of which SL-28 and SL-34 are particularly valued for their high quality.

Since the 1950s, coffee has been grown both on large estates and on smallholdings which use local washing stations to process their crops. With Kenyan coffees, you can expect sweetness, intense acidity, and complex fruit flavours.

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