Kenia Anaerobic Ndaroini AB

Hibiscus, White Chocolate, Raspberries
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Good Kenyan coffees are known for their bright acidity, blueberry flavours and full creamy body. This lot has been fermented in a sealed tank, so without any O2 (oxygen) for 96 hours at 20 degrees. This extra step in the processing creates flavours that will blow your mind. It’s a coffee for the true connoisseur. We offer two variations, AA and AB. This AB – known for its consistency –  has notes of white chocolate, hibiscus and raspberry. 


More info? Download the factsheet or read below.



  • Country Kenya
  • Region Nyeri
  • Washing station Ndaroini
  • Variety SL28
  • Processing method Anaerobic fermentation
  • Altitude 1800 Metres
  • Certificate Conventional

A special process: anaerobic fermentation

Bocca is supporter since day one of the great Ndaroini project in Nyeri, Mount Kenya. The 1300 farmers benefit not only from 80% higher price net  per kg cherries they deliver to the new washing station, but farmers also benefit from the long term vision of the project to innovate, improve and to make an honest and measurable difference on the ground, which the families actually feel and respond to. One of the examples is this small processing trial lot of 300 kgs of the new main crop that just arrived at our roastery in Dronten. During these trials, Trabocca worked together with Bernard, an extremely experienced and knowledgable agronomist, to test an anaerobic fermentation of the SL28 variety. Within the anaerobic fermentation process, the coffee cherries are put in sealed tanks without any oxigen being added. They used different methods and processing times to find out which combination creates the most interesting flavours. This relatively new way of processing has resulted in in an extremely intense flavour that emphasize the unique Kenyan flavours, making it an intense, sweet cup with notes of tropical fruit.

A revolutionary cup

A revolutionary cup, that is how this coffee truly can be called. By drinking it, you can join the Kenyan coffee revolution and help us change the coffee industry. The coffee comes from the Ndaroini washing station, in the Nyeri region, Kenya. Although this is one of the best coffee regions in the country, our founder Menno was surprised by the quality and volume of the coffee that seemed to decrease year after year. In 2018, he started to investigate why this happened.


He found out two key issues formed the base of the problem: low and late payments towards smallholders and low yields because of little funds and too little knowledge. Both resulting in demotivated farmers.  With green coffee supplier Trabocca, Menno made a plan to set up a new supply chain, that would make farmers independent from bureaucratic multinationals. Not only by explaining the farmers about his future plans and how to realise them, but also by really supporting them with knowledge and fair prices, Menno finally convinced the people of Ndaroini to change their course.

A new supply chain

Together with Ndaroini Coffee Ltd. Trabocca started a new movement that seeks to award the hardest working people in the industry: the smallholders. Instead of paying 55 to 82 Kenyan shilling (Ksh) per kilo coffee cherries – as reported by the Daily Nation as an industry standard, they pay 100 Ksh per kg cherries and an additional 21 Ksh to the factory for quality improvements. The higher prices per kg cherries stimulate growers to invest in their farms. Next to that, Trabocca contracted an agronomist who made a year plan that helps the smallholders to control the quality of their future harvest.

Join the revolution!

But according to Menno, changing the coffee industry can not be done by only one company. Therefore, he also encourages you to join the revolution and taste this coffee yourself. So that’s why we are extremely happy to finally share two of those Ndaroini coffees with you. We offer a Kenya AA and AB, that differ in size, sorted according to the unique Kenyan coffee system. Both types are harvested at different times and differ in taste. Below, you can read more about the differences. 

More about AA and AB

In Kenya, coffee gets sorted according to a unique system. After processing the green coffee, it is being sorted by screens. These screens have little holes which can filter smaller coffee beans.


AA means that the coffee has been screen sorted with an 18+ screen. All beans that are smaller  than 18/64th of an inch (or 7 mm) will slip through the holes, leaving us with only beans that are bigger. AA beans are all of the biggest beans of the farmers harvest. This way, the beans are evenly sized, which makes them generally easier to roast. Bigger beans are typically also higher in moisture content, which is beneficial for the flavour. AA’s are, along with PB (Peaberries), also some of the scarcest beans.


AB beans are all beans that have been sorted with a 17+ screen. Same thing as with AA, but now a little smaller. This creates even more consistency in size of the beans, because both big and small beans are eliminated. Besides AA, AB and PB (Peaberry) Kenya has many more grades available for buyers, but those three are the highest quality grades. 


Even though the AA and AB beans are from exactly the same region and mill, it doesn’t mean that they will taste the same. Or even that one is better than the other. The beans are harvested at different times and they have different flavour profiles. So we encourage everyone to try them both out and to discover what differences a very similar coffee can have. 

Brew advice espresso

  • Dose double espresso 19 grams
  • Extraction time 28 seconds
  • Shot weight 44 grams

Brew advice filter

  • Dose 15 grams
  • Water 250 grams at 96 degrees
  • Procedure 30 seconds bloom with 50 grams of water, fill up with water to 250 grams
  • Total extraction time 2.30 minutes

Serve Bocca

Every day we strive to craft coffee like no other. It’s fresh, it’s brewed perfectly and it elevates an experience. Get in touch and we’ll invite you to sample our range of coffee.  We love to tell you more about the origins of each, the farmers we support, how roasting brings out different characteristics – and get to know you too!

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