Kenya Elshadai Coffee Estate Natural

Origin

• 🇰🇪 Kenya

Tasting notes

Character

• Funky
  20

This naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. lot from Elshadai Estate in Kiambu County may mark the farm’s final harvest, as rising land value near Nairobi threatens its future. Discovered by Kenyan coffee professional Judy Murimi, the coffee underwent an estimated two-day anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. before drying on raised beds. With layered sweetness and gentle fruit complexity, it offers a compelling profile while being a tribute to a disappearing coffee landscape.