Etago Extra Special is an anaerobically fermented naturally processed lot. Produced by Misadhi Coffee, this coffee is harvested from local regions where Misadhi collaborates with over 2,000 farmers. The company provides essential support, including training in modern farming techniques, high-quality coffee seedlings, and guidance from a certified agronomist to help improve yields and quality. Cherries are collected  and transported to Misadhi’s facility in Rongo, Migori, where they are sorted and floated to select the highest quality. The chosen cherries undergo a four-day anaerobic fermentation with natural yeasts and Ava mould to enhance fruit flavours, with regular agitation ensuring uniformity. After fermentation, the cherries dry on raised African beds to 13.5% moisture, then age in breathable bags to 13%, protecting the beans during hulling. Once moisture stabilises post-hulling, the beans are vacuum-packed, preserving freshness and ensuring a consistently high-quality flavour.

The use of Ava mould began when the manager of the Rongo washing station, noticed a sweet-smelling white substance that reminded her of ripe bananas in one of the 200-litre fermentation barrels. Curious, she described the mould to her colleague who asked for a sample instead of cleaning it off. Analysis revealed it to be Aspergillus Oryzae, a mould traditionally used in Japan for products like rice wine, soy sauce, and miso. The cupping evaluation from the batch that fermented in this barrel was noted to have enhanced sweetness and moved the cup score up considerably compared to the other anaerobic lots from different barrels. This fungus has now been colonised and is used as a culture to produce all of the lots that are described as ‘extra special’.