Oyugis 'Extra Special'

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.