Chinga Anaerobic AA

Roast Date: 18 Sept 2025

Currant • Green mango • Citrus

Anaerobic fermentation of SL28 and SL34, providing a juicy and bright cup with notes of currant, green mango and citrus.

Region: Nyeri, Othaya
Variety: SL28 and SL34
Height: 1833 meters above sea level
Process: Washing

The AA Anaerobic Chinga comes from Othaya, in the renowned coffee region of Nyeri, Kenya, 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 batch combines the traditional SL 28 and SL 34 varieties, selected manually by pickling.

Its clean and expressive profile is the result of a DF Washed (Double Fermentation) process, 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 with a total duration of between 96 and 120 hours. The process ends when the coffee reaches a pH of 3.5, at which point it goes to the drying tables.

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