AVA (Lot 20) is an experimental Kenyan coffee that showcases how precise fermentation can unlock deeper, more expressive fruit character. At the washing station, cherries are meticulously sorted and floated to ensure only the highest quality makes it through to processing.
The selected cherries are then placed into sealed fermentation barrels, where, in an oxygen-free environment, natural yeasts are enhanced with Ava—a mould related to Koji—used to intensify the coffee’s natural fruit profile. Over four days, the coffee undergoes carefully controlled anaerobic fermentation, with the barrels persistently agitated to create a consistent, flavour-rich environment for microbial activity to develop.
Following fermentation, the cherries are dried on raised African beds to a moisture content of 13.5%, before being transferred into breathable bags to stabilise at 13%. This two-stage drying process helps preserve the integrity of the beans during hulling, while maintaining clarity and structure in the final cup.
The result is a fruit-forward, complex Kenyan coffee that reflects the potential of modern, Koji-influenced processing techniques. A considered approach from start to finish, designed to deliver clarity, intensity and balance in every cup.
Heavy-bodied, with layers of banana, blackberry and mango.
