Kenya (Oyugis 'Extra Special') Anaerobic Natural

A unique and vibrant Anaerobic process (without oxygen!) coffee, fermented with Ava fungus. This coffee from our partners at Lot 20 (Homa Bay) in Kenya  has been given the name Extra Special and we can see why. It delivers an explosion of flavour and is a coffee that makes you wonder why Kenyan farms don't often go down the anaerobic route! Grown in Homa Bay County, Lot 20, at elevations of up to 2000 masl, this coffee was a natural process and Sidney, the farmer, wanted to experiment with Ava (see below), which has enhanced its complexity and acidity of the original crop. 

Cupping was fun, with lots of characteristics to the cup - nutty and cocoa nib in the first roast where our medium-light profile was adapted, but once we got to the light profile we wanted, it is full of zing and lots of fruit to the cup in general.

Expect banana cream soda and raspberry tart - bright, fruity, some grapefruit coming to the fore and creamy in its body. The carefully developed coffee highlights its lively acidity, smooth body, and delicate sweetness, making it a standout choice for filter brewing. On espresso it is bold and gives a banana milkshake feel when paired milk. 

If you love fruit-forward coffees, want something akin to our Naturals from Kenya and Ethiopia, then the Kenya Oyugis Extra Special is a must-try. Whether brewed as pour-over, Aeropress, or a delicate espresso, it delivers a cup full of elegance.

Process: The natural yeasts present on the cherries are enhanced with Ava, a mould that is used to enhance a coffee’s natural fruit flavours. So what is Ava? 

The cupping evaluation from the batch that fermented in this barrel was noted to have enhanced sweetness via a particular mould - and this moved the cup score up considerably compared to the other anaerobic lots from different barrels. This fungus has now been colonised and is now used as a culture to produce all of the lots that have the tag line ‘extra special’.

Under carefully monitored anaerobic conditions, the cherries are fermented for four days. To ensure uniformity, the barrels are persistently agitated, creating the perfect environment for flavourful microbes to flourish.

Origin: Homa Bay County (Farm: Sidney over at Lot 20)
Altitude: 1600 - 2050 masl
Process: Anaerobic Natural w/ AVA - SCA: 87
Roast Level: Light
Tasting Notes: Banana Cream Soda & Raspberry Tart
Best For: Filter, Aeropress, Espresso