Country - Kenya
Region – Homa Bay County
Process – Washed
Altitude - 1400-2000 MASL
Varietal – Batian, Ruiru 11
Tasting notes - Lemon, Hibiscus, Brown Sugar
If you've ever visited our roastery, you'll know we adore the complexity of African coffees. We're back with another fabulous Kenyan and we've got a garland of flavour with this beautiful Misadhi AB. It's a full bodied coffee with notes of hibiscus, brown sugar and a zingy lemon acidity. Just lovely if you like well-defined coffee that is exceptionally fruity, this will most likely be your cup of tea …er...coffee...
Misadhi AB is a beautifully complex coffee grown in the high-altitude regions of Homa Bay County, where cool temperatures and fertile soils allow the beans to develop a refined acidity and deep sweetness. This lot is processed by Misadhi Coffee, a group of producers committed to showcasing the unique flavours of the region while ensuring fair treatment and sustainable livelihoods for farmers.
Growing & Processing
Coffee from this region thrives at elevations between 1400 and 2000 MASL, benefiting from the rich volcanic soils and cool mountain air.
Once ripe, cherries are hand-picked and delivered to the washing station, where they undergo fully washed processing. The cherries are pulped, fermented for 12–48 hours, and then washed to remove any remaining mucilage. The beans are then dried slowly on raised beds for 2–3 weeks, ensuring even moisture distribution and optimal flavour development.
Impact & Sustainability
Beyond producing outstanding coffee, Misadhi Coffee are invested in the future of Kenyan coffee farming. Their projects include:
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Farming Access - Providing free seedlings to local farmers to encourage sustainable coffee cultivation.
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Water Conservation & Access – Developing infrastructure to improve water resources for both processing and community use.
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Fair Pricing – Ensuring farmers are paid higher than auction prices and offering financial education programs to empower and educate producers.