S&W Craft Roasting

Kenya Mara Estate Anaerobic Natural

From Mara Estate in Narok County, Kenya (1700–1900 masl), this experimental anaerobic natural pushes boundaries for the region. Post-fly-crop cherries are continuously harvested, barrel-fermented for 4 days, then dried on raised beds—a deliberate funk-building process that prioritizes fermentation character over the clean, bright profiles Kenya is known for. Expect big ferment up front with raspberry notes behind; the roaster describes it as a coffee for "fermenty funk fiends." This lot represents Mara's unconventional approach and helps reframe what Kenya coffee can be, planted primarily with the disease-resistant Batian varietal on a young, large-scale estate.