Baraka - Lactobacillus Anaerobic Fermentation from Kenya (Limited-Release)

Baraka, Swahili for blessing, is a small-lot release from the Chepsangor Women in Coffee and Chepsangor Hills Estate in Nandi Hills, Kenya.

This is not the classic bright, washed Kenyan profile. Baraka is a Lactobacillus anaerobic fermentation coffee with a softer, sweeter cup and lower perceived acidity.

• Taste notes: Brown sugar, plum, balanced
• Acidity: Low to medium acidity
• Body: Medium Body
• Sweetness: Medium Sweetness
• Roast Level: Medium-light
• Altitude: 1,700 -2000 meters above sea level
• Varietals: SL28, Batian, Ruiru 11
• Process: Lactobacillus Anaerobic Washed Fermentation
• Producers: Chepsangor Women in Coffee/ Chepsangor Hills Estate
  
  

Best for filter (pourover, Chemex, Aeropress) and iced coffee. It can work as an espresso with careful dialing.

As the cup cools, a clear brown sugar note appears, making Baraka easy to enjoy across temperatures.

What makes Baraka different

Most Kenyan coffees follow a traditional washed process for various reasons, including the heavy industry regulations in the country. You won't find many experimental coffees coming from Kenya. Baraka is part of a growing wave of carefully controlled experimental lots.

For Baraka, the coffee cherries have the fruit pulp removed, a bacteria culture (Lactobacillus) is added, and fermentation is allowed to happen in an oxygen-deprived environment for twelve hours. 
This fermentation approach shifts the final cup toward more sweetness and a more muted acidity compared to washed coffees.

About the producers

Chepsangor Hills Estate was founded in 2016 by Dr. Rosebella Langat and her husband in Nandi Hills. They helped form Chepsangor Women in Coffee, a producer-led group that now includes up to 100 registered members working to establish financial independence through producing high-quality coffee.

The team focuses on training members on good agricultural practices, coffee quality improvements and leadership. They host workshops on fermentation, including sessions with Lucia Solis, and support practices that improve consistency, processing, and farmer profitability. They often host farmers from other regions for best-practice sharing.

They are proud to see their work recognized in Kenya and beyond, and we are proud to share this coffee with you in the US.

About us

Coffee Plus 254 is a Kenyan-led coffee collective that connects Kenyan farmers with coffee drinkers. We focus on sharing clear stories, fair partnerships, and standout Kenyan coffees. The Plus 254 in our name is a nod to Kenya’s country code and symbolizes the centrality of Kenya in our mission.

Local Delivery

Complimentary delivery in Cambridge, Somerville, Watertown and Waltham, MA.