LIMITED RELEASE #03 [PRE-ORDER]
Pre-order now to secure your box. We’ll roast on Tuesday 25th August and dispatch all pre-orders on Wednesday 26th August, along with any other items in your basket.
Limited to just a few boxed 250g bags, Limited Release #03 is a distinctive Kenyan banana co-ferment, produced using a hybrid carbonic maceration and anaerobic natural process.
Banana pulp is added during fermentation to enhance the coffee’s sweetness and acidity, creating notes reminiscent of orange and rich fig.
Bold, aromatic and full-bodied, the cup is rounded, fruit-forward and unmistakably distinctive.
The Limited Release Series
The Limited Release Series showcases the most exceptional coffees we source each year. Produced in small quantities and released in numbered editions, the range highlights rare lots and advanced processing methods, representing the highest tier of our sourcing programme.
Limited Release #03’s distinctive character is created through a hybrid process combining carbonic maceration with anaerobic banana co-fermentation. Ripe coffee cherries ferment in a low-oxygen environment alongside locally sourced bananas, before being sun-dried for up to 18 days on large terraces. Rather than making the coffee taste of banana, the fruit enhances its natural sweetness and lively acidity, creating a profile that reminds us of orange.
Sitting at the more adventurous end of our range, this lot came to us through Sidney, our Kenyan export partner, working alongside Helen Gichohi, who also supplies our core-range Kenyan coffee. It’s a good example of how our longer-term relationships at origin can lead us to smaller, more experimental lots.
About The Process
Limited Release #03 comes from smallholder farmers in Kenya’s Western Highlands, where coffee is grown on small family farms. Coffee production here is a way of life, with generations of families carefully tending their trees and harvesting ripe cherries by hand during the season.
This release reflects a collaborative approach that benefits more than just the coffee growers. The bananas used during fermentation are sourced from neighbouring farmers, providing an additional source of income for local families while extending the value of the coffee beyond those producing the cherries themselves. It’s a simple idea that helps strengthen the wider rural economy, ensuring more people share in the success of each harvest.
By combining traditional farming knowledge with innovative processing, these communities continue to produce exceptional coffees while creating new opportunities and supporting the long-term future of coffee growing in western Kenya.