Anaerobic AA Filter

Chinga Anaerobic AA comes from Othaya, in Kenya's renowned Nyeri coffee region, and has been grown at an altitude of 1,833 meters by smallholder farmers who are members of the Kenya Coffee Exporters Cooperative (KCCE). Processed at the Chinga washing station under the supervision of Joseph Wahome, this lot combines the traditional SL 28 and SL 34 varieties, hand-selected through pickling.

Its clean and expressive profile is the result of a processDF Washed(Double Fermentation), which stands out for its sustainable approach: very little water is used in both pulping and fermentation, a method designed especially for regions where water is scarce. Fermentation takes place in two phases: an initial one inside the cherry and a subsequent one in open tanks, both aerobic and lasting a total of between 96 and 120 hours. The process ends when the coffee reaches a pH of 3.5, at which point it is transferred to the drying tables.

The result is a bright and crisp coffee, ideal for filter or espresso methods with a focus on the complexity and vibrant acidity that characterizes great Kenyan coffees.