Kenya Natural Ndiaini Factory Nyeri

Notes: Chocolate, strawberry, stone fruit, baking spice

 From a processing perspective, this is certainly higher intervention offering than a “traditional” sun-dried coffee. After ripe coffee cherries were picked and delivered to Ndiaini, the central processing site, those coffee cherries were placed in food-grade airtight bags for 24-72 hours, and thereafter dried on raised beds for about a month. While there was undoubtedly some oxygen present when the bags were sealed, as the coffee fermented most (if not all) of it would have been consumed during the metabolic process of converting starches and sugars. The resulting low oxygen environment would have helped select beneficial yeasts and bacteria, allowing for the long fermentation time without the “funk” of overly processed coffee fruit flavor.