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This coffee was processed naturally, which is not usually done in Kenyan coffees. This means that selected cherries are dried in the sun on raised African beds for up to 6 weeks. The cherries are carefully turned to ensure a consistent drying process and prevent over-fermentation. This is a careful process and the results are worth the time and effort.
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.
We purchased this from Olam Speciality Coffee, a company who promotes and helps sustain healthy relationships between farmer and roaster. You can learn more about what they do via theirwebsite.
Notes: Creme Brulee, Pomegranate, Fruit Pastilles
Process: Natural
Farm: Sasini Estates, Kiambu
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