Uganda Banyoro

Roaster:  Dessert Oasis

Region: Mt Elgon, Uganda

Farm(er): Buzibiti Washing Station

Varietal:    S-795, SL-28, Bourbon

Processing: Anaerobic Yeast Fermented

Tasting: Pineapple, Starfruit, Mai-tai


Look for loads of tropical fruit, like pineapple and starfruit, and a sparkling acidity. That’s where the Mai-Tai comes in.   A Mai Tai is a rum drink with curaçao liqueur, orgeat syrup, and lime juice.

This particular lot is the result of collaborative efforts between the Pura Cepa farming project and the Buzibiti Washing Station. The processing method is incredibly experimental, highly controlled and innovative. They call it an Anaerobic yeast fermentation. It’s a process not unlike wine fermentation, however applied to coffee processing. I should clarify that all coffee goes through a fermentation process at origin, that part is not the innovation, but the approach to this fermentation process is. This process is entirely anaerobic, which means it’s done without any presence of oxygen, as the de-pulped coffee cherries are submerged under water in a box of esters and lactic bacteria, much like the fermentation of wine. This all enhances the flavors of the coffee, not imparting, masking or altering any of the flavors superficially but instead giving an additional layer of control to the process. These innovations borrow greatly from wine science, and this technology greatly improves the consistency and controllability of the fermentation and drying of the coffee, which has been seen as one of the biggest inefficiencies in the coffee chain due to the high level of variables that can be difficult to control but have massive impact on the outcome of the coffee.

Source: Dessert Oasis

Kiunyu Kenya

Roaster: Creation Coffee

Region: Kirinyaga, Kenya

Farm(er): Kiunyu Wet Mill

Varietal: SL-28, SL-34, Ruiru-11

Altitude: 1644 Meters

Processing: Washed

Tasting: Brown Sugar, Blackberry Syrup, Merlot


A very juicy and clean Kenyan Coffee.  Washed means that it is dried in its parchment before having the parchment de-hulled.  The higher the elevation, the more complex and acidic coffees tend to be.