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Mellow Mint, Kenya, Anaerobic Natural Mixed

from €24.00

This natural anaerobic lot comes from the Njuriga washing station in Nyeri’s Tetu district, Kenya, grown at 1,700–1,720 meters on volcanic soils. In the cup, it is vibrant and fruit-forward, combining dark chocolaty sweetness, winey acidity, and layered notes of cherries and tropical fruits. A funky structure, honeyed sweetness, and lively Kenyan acidity.

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This natural anaerobic lot comes from the Njuriga washing station in Nyeri’s Tetu district, Kenya, grown at 1,700–1,720 meters on volcanic soils. In the cup, it is vibrant and fruit-forward, combining dark chocolaty sweetness, winey acidity, and layered notes of cherries and tropical fruits. A funky structure, honeyed sweetness, and lively Kenyan acidity.

  • Sweetness: Dark Chocolate
    Acidity: Winey
    Aftertaste: Dark Cherry

  • Origin: Kenia / Kenya
    Region: Nyeri, Tetu
    Farm: Njuriga
    Variety: Ruiru 11, SL28, SL34
    Process: Anaerobic natural “sleeping bag”

  • PROCESSING

    This vibrant and fruit-forward natural anaerobic lot comes from the Njuriga washing station in Nyeri’s Tetu district, grown between 1,700–1,720 meters on rich volcanic soils. The varieties include Ruiru 11, SL28, and SL34.

    After selective picking and sorting, whole cherries undergo a period of anaerobic fermentation inside sealed tanks using the “Sleeping Bag” technique, a controlled environment that enhances fruit intensity while maintaining a clean structure. The cherries are then dried outdoors on raised beds under careful monitoring to preserve balance and clarity.

    HISTORY

    The Chort name represents coffees produced at Njuriga station, part of a cooperative of over 470 smallholders in Nyeri County, Kenya’s most celebrated coffee region. Founded in 1999, Njuriga processes cherries grown between 1,700–1,780 masl, where the cool climate and fertile soils foster exceptional cup profiles.

    The station is managed by Pauline Mumbi Karimi, with the processing team led by James Maina. Their approach combines tradition with innovation, experimenting with natural, anaerobic, and double fermentation methods to explore new sensory dimensions of Kenyan coffee.

    Through this dedication this coffee exemplifies the evolution of Nyeri’s craftsmanship: classic Kenyan vibrancy reimagined through experimental natural processing.