Rosebella - Kenya

We taste notes of blackberry, pineapple upside down cake, and cardamom It’s been a while since we tasted a Kenya with this much aura . We are loving the clean complexity of this experimental yeast-inoculated microlot from Dr. Rosebella Langat of Kenya’s Chepsangor Hills Estate. This coffee spent 48 hours in a controlled Saccharomyces yeast fermentation, developed alongside fermentation whiz Lucia Solis during a processing workshop at the estate. The result is a cup that's deeply layered without losing an ounce of clarity: a warm baking-spice cardamom snap up front, juicy blackberry in the middle, and a finish that tastes uncannily like actual pineapple upside down cake (we don't make the rules, we just taste them). Rosebella and her husband founded Chepsangor Hills in 2018 and also helped launch Chepsangor Women in Coffee, a producer group of 100+ women farmers who get seedlings, training, and processing support through the estate. Educational initiatives such as fermentation camps, organic farming workshops, and leadership training reflect the company’s focus on rural women's empowerment and sustainable social, environmental and economic development for local communities.  Roast level: Light-medium Origin: Kenya Region: Nandi Hills Producer: Rosebella Langat, Chepsangor Hills Estate Altitude: 1700-2000 meters Varieties: SL28, Batian, Ruiru 11 Process: washed with a 48-hour yeast inoculation