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Kenya
Producers: Sasini Estates
Flavour notes: Strawberries, marshmallow, soft fruits
Recommended brew style: Espresso/Filter
Roast level: Medium - Light
Total Farmed Area: 140 hectares
Region: Kiambu
Grade: C
Processing: Natural
Screen Size: 14/15/16
Growing/Processing Altitude: 1,950 masl
Varietal: SL28
Soil: Rich, volcanic, red and sandy soil
Harvest: November - March
The Art of Production
Speciality natural processing is a rarity in Kenya. 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.
The Region
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 built 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 Sasini continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience.
