About the Farm ‎
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Wanrich Coffee Estate is located in Trans-Nzoia, in Kenya’s North Rift Valley. At elevations of 1,850–1,890 meters above sea level, the Batian variety thrives in a cool highland climate and nutrient-rich volcanic soils, creating ideal conditions for producing a vibrant and complex cup profile. ‎
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This microlot underwent a Natural Anaerobic process with 120 hours of fermentation. Only perfectly ripe cherries are hand-picked and carefully sorted before being placed in sealed tanks for extended anaerobic fermentation. This prolonged process enhances the coffee’s natural sweetness, intensifies its flavor, and develops remarkable aromatic complexity. ‎
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After fermentation, the cherries are slowly dried on raised African beds, where the drying process is carefully monitored to preserve bean quality, ensure consistency, and fully express the coffee’s unique character. Every stage is carried out with exceptional attention to detail, resulting in a distinctive microlot crafted for specialty coffee enthusiasts seeking expressive and memorable Kenyan profiles. ‎
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