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Kennisa Lot 14 – Kata Mudugu UnionThis coffee has been produced by a relatively new formed cooperative called Kennisa, that is part of the larger Kata Muduga Union. 305 smallholder contributed to this lot. Most of the land on which the coffees is grown are located at an altitude of 2000 2100masl, important to the characteristic profile rich with floral notes, stone fruit and round citric acidity. The member farmers who sell their cherries to the Cooperative often only have several

they're thermal shock washed in 50°C water and transferred to plastic cans for the 80hr anaerobic fermentation at 35°C

aka Aspergillus oryzae

cherries are anaerobically fermented in plastic barrels for 9 days and sun-dried on raised beds for 13-18 days

where many of the farmers live

This technique is inspired by scientific practices in food microbiology that help ensure quality and consistency

5 by the end of the oxidation

They then undergo an anaerobic fermentation inside cans for 80hrs at temperatures between 16-18°C

The result is a boozy and tropical fruit-forward flavour profile named after The Coffee Yard’s founder

where he grew coffee and sugarcane

who discovered it on his farm

This pulp and mucilage contain the aromas and flavours essential to the desired profile set by Diego Bermudez

an irrigation system has been put in place that uses gravity to water the plants