Kuria Blossom - Kenya Migori

A JUICY AND BALANCED EXPLOSION
Kuria Yeast is a bold, anaerobically fermented natural from Migori, Kenya, offering a rich and layered flavor journey. Expect a clean and rounded cup, bursting with bright lime acidity, silky honey sweetness, and hints of nougat and tropical pineapple. Complex yet approachable, it’s the kind of coffee that surprises you with every sip.

COUNTRY: KENYA
REGION: KURIA, MIGORI
ALTITUDE: 1,400–1,600 M.A.S.L.
VARIETALS: SL28, SL34, RUIRI 11, BATIAN
PROCESS: ANAEROBIC NATURAL
SENSORY NOTES: Clean, Rounded, Lime, Honey, Nougat, Pineapple

FROM THE PRODUCER:

HISTORY:
Kuria Yeast comes from the hills of Migori County, in Kenya’s lesser-explored southwest. Grown by smallholder farmers and processed by Misadhi Coffee, this lot reflects the power of community-driven quality. Misadhi works with over 2,000 producers across Kisii, Homa Bay, and Nyamira, helping them implement better agronomic practices, use improved seedlings, and elevate post-harvest standards.

This particular lot was collected in the Kuria ward, where Misadhi has established local buying stations to simplify cherry delivery and strengthen traceability. Each ward is processed individually, with the goal of continuous improvement and support to local producers.

PROCESSING:
After selective handpicking, cherries are floated and sorted, then placed into fermentation barrels. In this oxygen-free environment, the natural fermentation is enhanced with Larger Yeast, resulting in more vibrant and layered profiles. The cherries ferment for four days under close monitoring and regular agitation before being dried on raised African beds.

Once dried to a precise moisture level, the cherries are stored, hulled, and vacuum-sealed to preserve their vibrant character. The result is a cup that shines with clarity and tropical sweetness—an impressive representation of Kenya’s evolving processing innovation.

Ready to meet your new favorite Kenyan?
Kuria Yeast is here for a limited time—don’t miss this unique taste of innovation and terroir.