Fully washed Kent

The East African Classic!

The variety: Kent

The process
The coffee is picked fully ripe, the cherries
are pulped and and the coffee is fermented
naturally for 16h. After fermentation, the
coffee is washed and then dried on raised
beds.

The chemistry
The natural fermentation of the coffee
allows for natural enyzmes, yeasts and
lactic acid bacteria to break down the
mucilage which is around the coffee bean.
This process can be compared to wine
making, whereby these microorganisms
assist in creating a certain flavour profile,
while at the same time preserving the
coffee and enhancing its shelf life.

The taste
The fully washed coffee is characterized by
its lemon and grapelike fruity acidity, while
also having a sweetness that gives the
coffee a pleasant balance and notable body

OUR SCORE
82.5

Natural

Back to the roots!

The variety: Kent

The process
Back when coffee was grown and there
were no machines available for processing
the coffee cherries, this was the process
that dominated in east africa-The Natural
process. The coffee is picked fully ripe with
a high brix percentage. The cherries are
floated in a syphon tank, floaters are
decanted, and the cherries are dried on
raised dry beds. While drying, the coffee is
constantly stirred to ensure even drying and
development. The coffee is then hulled
after the cherries are dry.

The chemistry
By processing the coffee naturally, the pulp
is encapsuled by the cherry skin. While
drying, the pulp undergoes a form of
fermentation, creating a cup with distinct
fruit and ferment notes, characterised by a
pleasant sweetness and full body

OUR SCORE
83.5

Red Honey

Sweet!

The variety: Kent

The process
The coffee is picked fully ripe, the cherries
are fermented in wooden boxes for 48h,
and then pulped and dried on raised beds.
The drying musilage on the coffee gives it a
red appearance while drying-hence the
name.

The chemistry
The natural fermentation of the whole
coffee cherry, allows for the secondary
sugars of the coffee fruit to be broken down
by natural enzymes and bacteria into
primary sugars, which can eventually
dissolve into the coffee bean and give it a
unique sweetness and body.

The taste
The Red honey is distinctively sweet, with
notes of berries and a distinctively full
body.

OUR SCORE
84

Geisha

The mother of coffee!​

The variety: Geisha

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​The process

The coffee is picked fully ripe, the cherries are pulped and the coffee is fermented natrually for 16h. After fermentation, the coffee is washed in a channel to remove the remaining mucilage.

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The chemistry

The natural fermentation of the coffee allows for enzymes, yeasts and lactic acid bacteria to break down the mucilage which is around the coffee bean. This process can be compare to winemaking, where these microorganisms assist in creating a certain flavour profile, while at the same time preserving the coffee and enhancing its shelflife.

​

The taste

The fully washed Geisha is characterized by it's notes of jasmin, fresh berries, peaches, lemon and grapelike fruity acidity, while also having sweetness that gives the coffee a pleasant balanced and noteable body.

​

OUR SCORE

86,5