We are delighted to bring an experimental Kenyan lot for you to enjoy! Kenyan Coffee rarely have much experimental processing and with Chepsangor Hills Estate we chose a light Saccharomyces Yeast with an Anaerobic Wash.

This Kenyan complexity reminds us of White Peach, Red Currants, Rooibos Tea, Brown Sugar and Vanilla.

We would not describe this as a very 'processy' forward inoculated yeast coffee, would describe it as a light sprinkling of yeasty funkiness.

2/5 funk-o-meter

FARM

Founded in 2018 by Dr. Rosebella Langat and her husband, Chepsangor Hills Coffee operates a vertically integrated estate in Nandi Hills, Kenya, at 1,700–2,000 MASL. The farm produces SL28, Batian, and Ruiru 11, processed on-site using washed, natural, honey, and experimental fermentation methods. In addition to its own production, the estate helped establish Chepsangor Women in Coffee—a women-led producer group with over 100 members—providing seedlings, training, and processing support.

Chepsangor prides itself on processing innovation, including a 2025 workshop with microbiologist Lucia Solis that produced two experimental lots using controlled yeast and bacterial fermentations to improve consistency and reduce labor. The estate's total annual output averages 300 bags, primarily marketed through direct export partnerships inEurope. Educational initiatives such as fermentation camps, organic farming workshops, and leadership training reflect the company’s focus on rural women's empowerment and earnest farmer profitability.

PROCESSING

Produced during a fermentation workshop with Lucio Solis, This washed lot was inoculated with Sccharomyces yeast for an overnight wet fermentation before drying in parabolic solar drying greenhouses until achieving 11% moisture for 9-10days.

We suggest letting the coffee rest for 2-3 wks.

Transparency:

We paid CropToCup : $31/kg cad

Roasted Cost: $37/kg cad