Origin Story:

When we think of Kenyan coffees we think of crisp and ripe washed coffees. This lot represents the new wave of experimental Kenyan producers who are changing the landscape.

This naturally processed, single varietal SL34 lot is from from Kamundu Estate in Kiambu, Kenya. Kamundu is a 155ha coffee farm first established by British colonists but is now one of 6 estates owned and operated by Sasini, a publicly listed company with a majority Kenyan ownership. 

Sasini’s estates have long placed an emphasis on equity and community. In the case of the estates’ workers this involves the provision of living quarters, early child education, union membership and guaranteed payment above minimum wage. They have also been able to invest further in the local primary school Njenga Karume. This has principally been through the building of a new computer lab to equip students with the IT skillset to maximise their opportunities in an increasingly digital world.

Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is famous for its large estates, which were originally established by British colonists in the early 20th century.

After decolonisation the estates were sold to local Kenyans who have been managing them since. While estates such as this used to produce the majority of Kenyan coffee, the increased urban sprawl from Nairobi, as well as the increasing land value in the region has meant that estate coffee production has gradually diminished, while smallholder production elsewhere has increased. Nevertheless, estates such as these continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience.

Kiambu has all the ingredients for arabica coffee to flourish: it is close to the equator, has iron rich, semi-volcanic soils, abundant sunshine and consistently high altitudes up to 2,000masl. The cool night time temperatures in these fertile highlands allows cherries to mature slowly, developing the acidity and complexity in the final cup.

Specialty natural processing is a rarity in Kenya, an origin traditionally dominated by fully washed processing alongside lower quality home-processed naturals. At Sasini, selected cherries are dried in the sun on raised African beds for up to 6 weeks. The cherries are carefully turned to ensure consistent drying process and prevent over-fermentation or mould formation, and are covered at night and during rain to protect against moisture damage.