Voyager Coffee, known for sourcing from sustainable farms, has released Kuria, its latest single origin coffee.

Bright, juicy and packed with character, Kuria offers a vibrant cup with notes of fizzy pineapple and honey. It has a sweet, well-rounded body, with co-ferment processing enhancing its fruit forward complexity.

Grown in Migori County, Kenya, this anaerobic natural coffee is a collaborative effort between Misadhi Coffee, Lot 20, and Omwani Coffee Co. Misadhi Coffee works directly with over 2000 farmers providing training in modern farming techniques, distributing quality seedlings, and support through access to a certified agronomist.

Cherries are harvested and delivered to local buying centres before heading to Misadhi’s processing facility in Rongo. After sorting, cherries are sealed in oxygen free fermentation tanks with added lager yeast and fermented for four days. This co-fermentation method creates the ideal conditions for flavourful microbes to thrive.  After fermentation, the coffee is dried slowly on raised beds to a stable moisture content before being exported. 

Emma Davis, Managing Director of Voyager Coffee, says, "Kuria is a great example of what can be achieved through thoughtful fermentation, transparent sourcing and strong producer partnerships. The clean, fruit-forward profile, shaped by the anaerobic fermentation, offers something different for our customers and reflects the high standards set by the producers we work with."

Voyager’s Kuria is available now at voyagercoffee.co.uk, in three sizes (227g, £14.75 / 500g, £26.00 / 1kg, £46.00), with options for whole beans or ground coffee. It’s suitable for all brewing methods, including filter, stovetop, domestic espresso, cafetiere and AeroPress.