Kenya Limited Release Coffee - Exclusive Processing

This exclusive collection features six uniquely processed Kenyan coffees developed on the ground by Danny Andrade in direct collaboration with producer Martin Muriuki and his family. Moving beyond traditional washed profiles, these limited release lots utilise unique processing methods created by Processing Methods Bootcamp, fruit-forward profiles that elevate your daily brewing ritual.

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A sensory journey built on relationships , origin, process & discovery.

Experimental Kenyan Coffee Processing Explained

Kenya is globally recognised for its meticulous double-washed processing, which typically yields a cup with high acidity and a clean, tea-like body. However, the landscape of Kenyan specialty coffee is evolving. During a dedicated processing workshop at origin, Danny Andrade collaborated directly with producer Martin Muriuki to develop five distinct experimental lots, plus an exclusive sixth lot produced by Martin’s cousin Samuel Muhindi.

The Kenyan Experimental Lineup: Processing & Tasting Profiles

These specific lots are incredibly special to us. They highlight Martin’s epic dedication at the farm level and our commitment to bringing you the truest, tastiest expression of the Kenyan terroir:

Classic Washed: Redcurrant, Yellow Peach, Lemon Juice, Raw Sugar
Competition Series Red Honey: Blackcurrant, Orange Marmalade, Cola, Dates
Hybrid Series Washed: Kumquat, Redcurrant, Fig, Panela
Anaerobic Natural: Port Wine, Blackberry, Red Lollies, Dark Chocolate
Yellow Honey: Stewed Nectarine, Green Grape, Lemonade, Raw Sugar
Anaerobic Red Honey: Red Grape, Prune, Warm Spices, Burnt Sugar

Why Choose Limited Release & Experimental Coffees?

Our limited release micro-lots showcase the absolute cutting edge of specialty coffee, focusing on rare varietals like Ombligon, Chiroso, Gesha and highly controlled, experimental processing methods. These coffees are meticulously roasted for filter brewing methodologies to maximise flavour clarity and structural complexity.

Kenya Limited Release Coffee - Exclusive Processing FAQ

What makes a coffee a "limited release"? What makes a coffee a "limited release"?

A limited release coffee is a rare micro-lot sourced from a single farm or specific harvest window, often featuring an experimental processing method or a highly prized varietal. Because these are small-yield crops, they are only available in finite quantities until the batch runs out.

How long should I rest my limited release coffee beans? How long should I rest my limited release coffee beans?

For light-roasted filter coffees, we recommend resting the beans for 10 to 14 days post-roast before brewing. This degassing period allows excess carbon dioxide to escape.

How many bags are available in this release? How many bags are available in this release?

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This is a micro-lot release consisting of five specific experimental lots from Martin and one from his cousin. Volumes are strictly limited.