In the western highlands of Kenya, Sidney Kibet is quietly reshaping the future of Kenyan coffee through his experimental project in Kericho. Taking a deeply scientific approach to processing, Sidney works with small-batch fermentations and precise varietal separations to rediscover the bold, layered flavour profiles that first made Kenyan coffee world-renowned.

This lot undergoes a 96-hour natural anaerobic fermentation in sealed 300-litre barrels at carefully controlled ambient temperatures of 20–23°C. Using FERMO Brew Nectar yeast, a low-alcohol strain of Saccharomyces cerevisiae, the process is designed to enhance delicate florals and bright citrus sweetness while maintaining clarity and structure in the cup.

Throughout fermentation, oxygen exposure is kept intentionally low to encourage stable and controlled flavour development before the coffee is slowly dried on raised beds for 21–25 days. The result is a complex, expressive and beautifully refined Kenyan coffee that pushes traditional processing boundaries while still honouring origin character.

• Region: Kericho
• Country: Kenya
• Elevation: 1,700 masl
  
• Variety: Ruiru 11, Batian, SL-34, SL-28
• Process: Natural Anaerobic

Available in 250g bags.