Busaara Anaerobic - Kenya {Natural Anaerobic}

Technical Data

Roaster: KB Coffee Roasters
Origin: Kericho, Kenya
Producer: Sidney Kibet
Altitude: 1700 masl
Varietal: Ruiru 11 · Batian · SL34 · SL28
Process: Natural Anaerobic
Flavor Profile: Blueberries · Blackberries · Citrus · Milk Chocolate
Format: 250 g
Roast: Light (Filter)
Grind: Whole Bean Only

Busaara Anaerobic is a modern interpretation of Kenyan coffee, developed by Sidney Kibet in Kericho.

Through a scientific approach to processing, this lot combines controlled anaerobic fermentation with selected yeasts to enhance aromatic complexity and maintain the characteristic clarity of its origin.

The result is a vibrant and fruity cup, where berries, citrus, and chocolate are balanced with great precision.

Process

Processed using Natural Anaerobic:

Anaerobic fermentation (~96h) in sealed barrels
Use of FERMO Brew Nectar yeast (Saccharomyces cerevisiae)
Controlled oxygenation during fermentation
Slow drying on African beds (21–25 days)
Sensory Profile

Blueberries
Blackberries
Citrus
Milk chocolate

KB Coffee Roasters is a Parisian roastery obsessed with one thing: flavor.
Their philosophy is simple yet radical — they choose coffees solely based on how they taste, not on trends, marketing, or history. Each batch undergoes blind tastings, and they only select what truly excites them to drink every day.
Their approach is deliberately "selfish": they roast the coffee they love. That honesty is what defines their identity — they don't try to please everyone, but rather to create something truly special.
Behind every coffee is rigorous work with long-term producers and partners, carefully managing the entire process from origin to cup.
👉 Result: authentic, precise coffees made with a true obsession for quality.