Kuria Orange Co Ferment
A bold and expressive Kenyan coffee, Kuria Orange Co Ferment is a 96-hour anaerobic natural process lot, fermented with locally sourced orange pulp to enhance its complexity. This rare lot from Misadhi Coffee delivers a vibrant flavour experience, with floral aromatics, juicy strawberry, and the bright acidity of blood orange, balanced by a deep, velvety dark chocolate finish.
Details
Country: Kenya
Region: Kuria, Migori County
Producer: Misadhi Coffee
Varietals: Ruiri 11, Batian, SL28, SL34
Process: Anaerobic Natural
Notes: Floral, Blood Orange, Dark Chocolate, Strawberry
Altitude: 1,400–1,600m
The Process
This lot was produced by Misadhi Coffee, who work with over 2,000 farmers across Kisii, Homa Bay, Migori, and Nyamira, providing agronomy training and access to high-quality seedlings.
After selective handpicking, the cherries are delivered to buying stations set up in Kuria and surrounding wards. Here, they are carefully sorted and floated to ensure only the highest quality cherries move forward in processing.
The fermentation takes place in sealed, oxygen-free barrels, where natural yeasts interact with the coffee’s sugars. The addition of fresh orange pulp enhances microbial activity, deepening the coffee’s complexity and bringing out its signature citrus and fruit-forward characteristics. For four days, the barrels are routinely agitated to ensure even fermentation.
After fermentation, the cherries are moved to raised African drying beds, where they dry slowly until reaching an optimal moisture content of 13.5%. They are then stored in breathable bags for ageing, stabilising at 13% moisture to maintain structural integrity during hulling and preserve the coffee’s dynamic flavour. Finally, the beans are vacuum-packed to ensure consistency and freshness.
This carefully controlled process pushes the boundaries of traditional Kenyan coffee production, resulting in a cup that is as complex as it is vibrant.
Shipping & Handling
We roast and dispatch orders twice a week, on Tuesdays and Thursdays.
Place your order by midnight on Monday for Tuesday dispatch.
Place your order by midnight on Wednesday for Thursday dispatch.
Orders received after these times will be sent on the next available dispatch day.
220g: £15.00
1kg: £64.00
A bold and expressive Kenyan coffee, Kuria Orange Co Ferment is a 96-hour anaerobic natural process lot, fermented with locally sourced orange pulp to enhance its complexity. This rare lot from Misadhi Coffee delivers a vibrant flavour experience, with floral aromatics, juicy strawberry, and the bright acidity of blood orange, balanced by a deep, velvety dark chocolate finish.
Details
Country: Kenya
Region: Kuria, Migori County
Producer: Misadhi Coffee
Varietals: Ruiri 11, Batian, SL28, SL34
Process: Anaerobic Natural
Notes: Floral, Blood Orange, Dark Chocolate, Strawberry
Altitude: 1,400–1,600m
The Process
This lot was produced by Misadhi Coffee, who work with over 2,000 farmers across Kisii, Homa Bay, Migori, and Nyamira, providing agronomy training and access to high-quality seedlings.
After selective handpicking, the cherries are delivered to buying stations set up in Kuria and surrounding wards. Here, they are carefully sorted and floated to ensure only the highest quality cherries move forward in processing.
The fermentation takes place in sealed, oxygen-free barrels, where natural yeasts interact with the coffee’s sugars. The addition of fresh orange pulp enhances microbial activity, deepening the coffee’s complexity and bringing out its signature citrus and fruit-forward characteristics. For four days, the barrels are routinely agitated to ensure even fermentation.
After fermentation, the cherries are moved to raised African drying beds, where they dry slowly until reaching an optimal moisture content of 13.5%. They are then stored in breathable bags for ageing, stabilising at 13% moisture to maintain structural integrity during hulling and preserve the coffee’s dynamic flavour. Finally, the beans are vacuum-packed to ensure consistency and freshness.
This carefully controlled process pushes the boundaries of traditional Kenyan coffee production, resulting in a cup that is as complex as it is vibrant.
Shipping & Handling
We roast and dispatch orders twice a week, on Tuesdays and Thursdays.
Place your order by midnight on Monday for Tuesday dispatch.
Place your order by midnight on Wednesday for Thursday dispatch.
Orders received after these times will be sent on the next available dispatch day.
220g: £15.00
1kg: £64.00
A bold and expressive Kenyan coffee, Kuria Orange Co Ferment is a 96-hour anaerobic natural process lot, fermented with locally sourced orange pulp to enhance its complexity. This rare lot from Misadhi Coffee delivers a vibrant flavour experience, with floral aromatics, juicy strawberry, and the bright acidity of blood orange, balanced by a deep, velvety dark chocolate finish.
Details
Country: Kenya
Region: Kuria, Migori County
Producer: Misadhi Coffee
Varietals: Ruiri 11, Batian, SL28, SL34
Process: Anaerobic Natural
Notes: Floral, Blood Orange, Dark Chocolate, Strawberry
Altitude: 1,400–1,600m
The Process
This lot was produced by Misadhi Coffee, who work with over 2,000 farmers across Kisii, Homa Bay, Migori, and Nyamira, providing agronomy training and access to high-quality seedlings.
After selective handpicking, the cherries are delivered to buying stations set up in Kuria and surrounding wards. Here, they are carefully sorted and floated to ensure only the highest quality cherries move forward in processing.
The fermentation takes place in sealed, oxygen-free barrels, where natural yeasts interact with the coffee’s sugars. The addition of fresh orange pulp enhances microbial activity, deepening the coffee’s complexity and bringing out its signature citrus and fruit-forward characteristics. For four days, the barrels are routinely agitated to ensure even fermentation.
After fermentation, the cherries are moved to raised African drying beds, where they dry slowly until reaching an optimal moisture content of 13.5%. They are then stored in breathable bags for ageing, stabilising at 13% moisture to maintain structural integrity during hulling and preserve the coffee’s dynamic flavour. Finally, the beans are vacuum-packed to ensure consistency and freshness.
This carefully controlled process pushes the boundaries of traditional Kenyan coffee production, resulting in a cup that is as complex as it is vibrant.
Shipping & Handling
We roast and dispatch orders twice a week, on Tuesdays and Thursdays.
Place your order by midnight on Monday for Tuesday dispatch.
Place your order by midnight on Wednesday for Thursday dispatch.
Orders received after these times will be sent on the next available dispatch day.
220g: £15.00
1kg: £64.00
