Orange Julie
Kenya · ANAEROBIC NATURAL · SL 28,Ruiru 11,Batian
“A juicy ode to fermented citrus.”
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
Juicy orange zest and spiced peach syrup balanced by warm brown spices. Bright acidity and lingering citrus sweetness.
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.