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Altitude
1,400 - 2,200 masl
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Process
Anaerobic
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Varietal
Ruiru 11, Batian, SL28, SL34
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Blood orange, nectarine, mango lhassi
This is a brilliantly expressive Kenyan coffee with loads of ripe, tropical fruit. Blood orange gives it a bright, juicy acidity, followed by soft nectarine sweetness and a creamy mango-lassi character. We’ve roasted it lightly to preserve that vibrant fruit and floral aroma while developing enough sweetness to keep the cup rounded and balanced. It’s particularly exciting brewed as a filter, where its layers of citrus and tropical fruit really open up, but it also makes a lively, fruit-led espresso.
1,400 - 2,200 masl
Process
Anaerobic
Ruiru 11, Batian, SL28, SL34
Etago is a bold, fruit-forward coffee produced by Misadhi Coffee Growers in Kisii, western Kenya. The coffee brings together Ruiru 11, Batian, SL28 and SL34 varieties grown by local smallholders at altitudes ranging from 1,400 to 2,200 metres.
The whole coffee cherries undergo an anaerobic fermentation before being slowly dried using the natural process. This carefully controlled fermentation creates an intensely fruity but remarkably clean cup, bursting with tropical sweetness and bright citrus character. Expect juicy blood orange, ripe nectarine and creamy mango lassi.
Misadhi Coffee was established by Sidney Kibet through Lot 20 Coffee, which works directly with farmers across western Kenya. Its focus is on improving quality through innovative processing while creating a more transparent supply chain and returning greater value to coffee-growing communities. Omwani, producer and processing information
We ask for orders to be placed on a Monday for delivery later that week. Local deliveries take place on Thursday every week, with all other orders being sent out with our courier partner APC.
Yes, our minimum order is £100+VAT.
Orders over £250+VAT will be delivered free of charge. All other orders will be charged at £10+VAT for delivery.
All coffee is roasted to order, meaning the roast date will be within a few days of your delivery. We think our coffee tastes best consumed within 3 months of the roast date.
1kg of coffee will make approx 55-60 double espresso.