In 2016 Rosabella Langat and her partner Sammy left their professional careers in Nairobi to dedicate themselves to specialty coffee. They bought a farm with processing facilities that has been destroyed back in the 50’s. they brought these facilities back to life and begun supporting the local coffee growing community.
Many local coffee producers had to travel up 20 kilometers to get their cherries processed, and not all farmers has viable transport, nor are the roads always in good condition🫠 luckily Rosabella and Sammy now operates Chepsangor Hills washing Station. Our importer, Mare Terra, has together with Rosabella and Sammy developed a various of different processing methods that is been used by many other partner farm that we’ve been buying from throughout our time. These methods has been developed with intent on increasing producers quality and character diversity without increasing their expenses in a unreasonable way.
The coffee lot we’ve bought from Rosabella and Sammy is a mix of the Batian and Ruiru 11 varieties. These has been picked and processed by anaerobic fermentation in cherry for more than 300 hours, and afterwards dried on raised beds where they are piled like a long toblerone. This keeps a significant moisture for a longer part of the drying process giving more time to ferment and make this coffee more wild and expressive.
The result is a winey yet delicate coffee with a fun and longlasting florality, and dear i say it; mint. We are surprised and eagerly sipping more while we question if our flavourpalet is mistaken and yet it is there.
We are happy to present you this masterpiece and thankful for having the opportunity to roast it.
Cheers!😮🌸🌱🍷
Whole Bean
NET: 250g
In 2016 Rosabella Langat and her partner Sammy left their professional careers in Nairobi to dedicate themselves to specialty coffee. They bought a farm with processing facilities that has been destroyed back in the 50’s. they brought these facilities back to life and begun supporting the local coffee growing community.
Many local coffee producers had to travel up 20 kilometers to get their cherries processed, and not all farmers has viable transport, nor are the roads always in good condition🫠 luckily Rosabella and Sammy now operates Chepsangor Hills washing Station. Our importer, Mare Terra, has together with Rosabella and Sammy developed a various of different processing methods that is been used by many other partner farm that we’ve been buying from throughout our time. These methods has been developed with intent on increasing producers quality and character diversity without increasing their expenses in a unreasonable way.
The coffee lot we’ve bought from Rosabella and Sammy is a mix of the Batian and Ruiru 11 varieties. These has been picked and processed by anaerobic fermentation in cherry for more than 300 hours, and afterwards dried on raised beds where they are piled like a long toblerone. This keeps a significant moisture for a longer part of the drying process giving more time to ferment and make this coffee more wild and expressive.
The result is a winey yet delicate coffee with a fun and longlasting florality, and dear i say it; mint. We are surprised and eagerly sipping more while we question if our flavourpalet is mistaken and yet it is there.
We are happy to present you this masterpiece and thankful for having the opportunity to roast it.
Cheers!😮🌸🌱🍷
Whole Bean
NET: 250g
Location: Chepsangor Hills Coffee washing station, Nandi, Kenya
Altitude: 1,700-2,000 masl.
Varieties: Batian & Ruiru 11
Processing: Ootb Anerobic mountain dry natural
Importer: Mare terra
