Fruity Funk 96
Kenya · ANAEROBIC NATURAL · SL 28,Ruiru 11,Batian
“Fruity and wild — unapologetically bold.”
Misadhi Growers – the largest branch, based in Rongo, handling over 800,000 kg of coffee cherry annually. Alpine sources from across four counties — Kisii, Nyamira, Migori, and Homabay — bringing together the best of Western Kenya’s terroirs.
Cupping notes
A dynamic explosion of tropical fruits including guava, pineapple, and mango, layered with fermented passionfruit funk and a syrupy mouthfeel.
Pricing tiers
Processing
Cherry Selection: Only fully ripe cherries hand-picked at peak ripeness Fermentation: 96-hour anaerobic fermentation in sealed stainless steel tanks with AEB Fermo Brew Fruity yeast culture Drying: Raised bed drying under partial shade for 14–18 days, turned every 2 hours during peak sun Moisture Content: Dried to 10.5% moisture content before milling
Producer
Misadhi Growers – the largest branch, based in Rongo, handling over 800,000 kg of coffee cherry annually. Misadhi Growers sources from across four counties — Kisii, Nyamira, Migori, and Homabay — bringing together the best of Western Kenya’s terroirs.