Marani – Lot 20

High-altitude cherries meet an experimental twist—sealed with banana pulp for 72 hours, unlocking vibrant layers of Brown Sugar, Stone Fruit and Ripe Banana. Lush, complex, and unmistakably Kenyan.

The Producers and the process

The Kenya Marani Banana Anaerobic is produced by smallholder farmers in Murang’a, a high-altitude region with rich volcanic soil, perfect for growing vibrant and complex coffees. After harvesting, only the ripest cherries are delivered to the Marani washing station, where they undergo a carefully controlled anaerobic fermentation. The cherries are sealed in oxygen-free tanks with locally sourced banana pulp, which introduces unique fruit sugars and microbial activity, enhancing the coffee’s tropical sweetness and juicy acidity. This extended fermentation lasts 72 hours, allowing the flavors to fully develop before the coffee is washed, slow-dried on raised beds, and meticulously sorted. The result is an intensely aromatic cup with layers of ripe banana, stone fruit, and bright citrus, highlighting the innovative craftsmanship of Kenya’s specialty coffee producers.