COFFEE PLANT x Coffeedesk - Kenya Etago Anaerobic Natural Filter 250 g

Whole-bean specialty coffee from Kenya, roasted by COFFEE PLANT in collaboration with Coffeedesk. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the notes of peach, lemon, dark malt, and dark chocolate.

Country: Kenya

Region: Mugirango, Kisii

Farm: Etago

Processing: Anaerobic Natural

Varietal: Batian, Ruiru, Blue Mountain

Altitude:1620 - 1900 m a.s.l.

ABOUT THE FARM

Etago Farm is a village located in the Mugirango region of Kisii County, Kenya, known for growing high-quality coffee. Thanks to fertile volcanic soils, a moderate climate, and regular rainfall, the region offers excellent conditions for the slow ripening of coffee cherries, which translates into a rich flavor and beautiful acidity in the beans. The farms lie at elevations ranging from 1,400 to 1,900 meters above sea level, and farmers apply sustainable practices that care for both soil health and the environment.

The production process in Etago is based on precision and attention to detail. Experienced farmers hand-pick only ripe cherries, which are then delivered to the washing station. There, they are sorted, soaked, and undergo a 96-hour fermentation with regular pH monitoring. Afterward, the coffee is dried for 21 days on raised beds until it reaches an optimal moisture content of 12%. Once dried, the beans are stored in a temperature-controlled warehouse until sale.

Despite favorable climatic conditions, farmers in Etago face challenges such as unstable market prices, climate change, and pests. To increase crop resilience and improve yields, they have introduced modern methods, including intercropping, new coffee varieties, and irrigation systems. Water conservation also plays a key role — through rainwater harvesting, drip irrigation, and mulching to reduce evaporation.

Thanks to the combination of tradition, innovation, and care for the environment, coffee from Etago stands out for its exceptional quality and flavor.

ROASTER’S NOTE

Kenya is probably the only — or one of the very few — countries where anaerobic processing still sparks quite a lot of controversy. First, until just a few years ago, coffees processed in ways other than washed were a true rarity, and often such experiments happened when something went wrong with the washed process. Second, anaerobic or carbonic coffees from Kenya remain extremely uncommon, as farmers are generally not big fans of processing experiments.

Etago, however, is unique. On the one hand, despite the anaerobic process, the coffee still preserves the qualities typical of washed Kenyan coffees: a pronounced citrus–apple acidity, noticeable peach and lemon notes, and a subtle blackcurrant vibe. On the other hand, it brings out a distinct chocolatey sweetness and dark malt notes reminiscent of a fizzy, dark Guinness. The whole profile is well-balanced, with a high, round, and syrupy body. This is a very interesting Kenyan coffee, where anaerobic processing has not overwhelmed the terroir-driven character.

RECIPE

Dripper:

Kenya Etago is easy to brew, and this recipe allows for proper extraction. Use 19 grams of coffee, ground to 20 clicks on a Comandante grinder, with water at 93–94°C, and pour as follows:

0:00 – 50 ml (light swirl)

0:30 – 120 ml

1:00 – 180 ml

1:30 – 240 ml

2:00 – 300 ml

If you want to highlight more of the sweet, malty notes and slightly balance out the acidity, grind a little finer and raise the brewing temperature. Enjoy!