This lot was produced by Misadhi Coffee, who operate within the regions of Kisii, Homa Bay, Migori, and Nyamira. Misadhi 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.

Upon arrival, the cherries are meticulously sorted and floated to ensure that only the best make it onto the next stage.

Once sorted, the cherries are filled into fermentation barrels, where, in an oxygen-free environment, nature takes its course.

The natural yeasts present on the cherries are enhanced with Ava*, a mould that is used to enhance a coffee’s natural fruit flavours.

Under carefully monitored anaerobic conditions, the cherries are fermented for four days. To ensure uniformity, the barrels are persistently agitated, creating the perfect environment for flavourful microbes to flourish.

In the next stage, cherries are moved to raised African beds, where they are dried until they reach a moisture content of 13.5%. At this point, they are transferred into breathable bags and stored for ageing, allowing them to dry to 13%. This slightly higher moisture content in the skin helps prevent cracking during the vigorous hulling process, preserving the beans’ integrity.

Over time, the moisture content and water activity stabilise after hulling, bringing the coffee into the perfect range for storage. Once this equilibrium is achieved, the beans are vacuum-packed, locking them in at their very best, ensuring a flavour profile that is as consistent as it is exceptional.