Explorer | May Edition

Explorer – May Edition

Kenya – Homa Bay, Lot 20
Wine Gum – Blackcurrant – Lychee

Each month, Explorer takes you somewhere new — this time to the shores of Lake Victoria in Kenya’s Homa Bay, where fermentation innovation meets tropical flavour.

This standout coffee is an anoxic natural, fermented without oxygen using Ava inoculation — a carefully controlled process that brings out vivid sweetness and complexity. Expect bright notes of wine gums, juicy blackcurrant, and a delicate touch of lychee on the finish. It’s clean, fruity, and a little bit wild.

Origin Details

• Region: Homa Bay & Kericho, Kenya

• Variety: Ruiru 11, Batian, SL28, SL34

• Altitude: 1200–2200m

• Process: Anoxic Natural (Ava Inoculated)

• Farmer: Sidney, Lot 20

Behind the Coffee

This coffee comes from Lot 20 — an experimental micro-lot grown by Sidney, a farmer passionate about pushing fermentation to new levels. The Ava fermentation technique used here enhances acidity and clarity without overwhelming the cup, resulting in a profile that’s sweet, layered, and full of personality.

Sourced through our partners at Omwani Coffee, who specialise in East African lots and build long-term relationships with producers. By offering financial stability and fair pricing, they create space for growers like Sidney to take risks and develop remarkable coffees like this one.

Explorer coffees change every month and are only available in limited batches. Once it’s gone, it’s gone.

Available in reusable tins or fully compostable eco bags — no plastic, no waste.