Chepsangor Hills Estate, Saccharomyces Yeast Fermentation (30KG)

Founded in 2018 by Dr. Rosebella Langat and her husband, Chepsangor Hills Coffee operates a vertically integrated estate in Nandi Hills, Kenya, at 1,700–2,000 MASL. The farm produces SL28, Batian, and Ruiru 11, processed on-site using washed, natural, honey, and experimental fermentation methods. In addition to its own production, the estate helped establish Chepsangor Women in Coffee—a women-led producer group with over 100 members—providing seedlings, training, and processing support.

Chepsangor prides itself on processing innovation, including a 2025 workshop with microbiologist Lucia Solis that produced two experimental lots using controlled yeast and bacterial fermentations to improve consistency and reduce labor. The estate's total annual output averages 300 bags, primarily marketed through direct export partnerships in Europe. Educational initiatives such as fermentation camps, organic farming workshops, and leadership training reflect the company’s focus on rural womens' empowerment and earnest farmer profitability.