Kenyan Coffee from SASINI Estate Near Mount Kenya

If you’ve ever wondered what gives Kenyan coffee its iconic brightness—those vibrant notes of citrus, berry, and wine—this estate offers a textbook example. Located near Africa’s second-highest peak, SASINI Estate produces some of the country’s most expressive coffees thanks to its elevation, volcanic soils, and meticulous processing. Here’s how those elements come together in your cup.

SASINI Estate, situated in Kenya’s Kiambu region near Mount Kenya, grows SL28 coffee at 1500–2000m altitude. Processed using a signature double fermentation method, the beans are graded AB (15–16 mesh), and typically harvested between April–June and October–December. The result is a juicy, complex cup with intense fruit and wine-like acidity.

Where SASINI Estate Is Located

SASINI Estate lies in Kenya’s Kiambu region, on the slopes of Mount Kenya at around 1800m altitude. This high-elevation zone features a mild climate, abundant sunshine, and well-drained, acidic red volcanic soils with a pH of 5.5–6.5. The combination of elevation and fertile soil creates ideal conditions for slow cherry maturation and complex flavour development.

Key Growing Conditions and Farm Practices

The estate benefits from:

• Elevation: 1500–2000m
• Annual rainfall: ~1200mm
• Soil type: Volcanic, acidic red loam, deep and well-drained
• Soil pH: 5.5–6.5

These environmental factors, along with careful farming, support healthy coffee trees and optimal cherry development. The farm cultivates the respected SL28 variety, known for its exceptional cup quality.

Processing: SASINI’s Double Fermentation Method

SASINI employs a distinctive double fermentation washed process over 48–72 hours, outlined as follows:

• Floating: Fresh cherries are sorted by floatation
• Depulping: Skin and pulp are removed
• First fermentation: Beans ferment on the upper layer of the tank overnight
• Washing: Parchment is rinsed after initial fermentation
• Second fermentation: Dried parchment ferments for 36 hours in a lower tank with periodic water changes
• Final wash: Parchment is washed again
• Soaking: Beans soak in water for 12 hours
• Drying: Parchment is sun-dried

This extended, controlled fermentation enhances the coffee’s fruity complexity and wine-like acidity, a hallmark of high-end Kenyan processing.

Flavour Profile & Cup Characteristics

Expect a bright, layered cup highlighting:

• Flavour notes: Blueberry, grapefruit, honey, citrus, strawberry, longan, white wine, caramel, tea
• Taste experience: Intense blueberry aroma on the finish; vibrant citrus acidity; structured layers progressing from citrus to blueberry to strawberry; sweet longan notes; balanced acidity and body; distinct white wine and grapefruit tones

The coffee’s clarity, fruit depth, and winey acidity reflect both the SL28 variety and SASINI’s processing finesse. These traits make it a favourite among specialty roasters and cuppers alike.

Frequently Asked Questions

What region is SASINI Estate located in?

SASINI Estate is in Kenya’s Kiambu region, near the slopes of Mount Kenya, at an altitude of approximately 1800m.

What coffee variety does SASINI Estate grow?

SASINI Estate grows the SL28 coffee variety, which is renowned for its vibrant acidity and complex fruit flavours, especially in high-altitude Kenyan conditions.

How is coffee processed at SASINI Estate?

SASINI uses a double fermentation washed process lasting 48–72 hours. It includes floating, depulping, two separate fermentation stages (one on the upper tank and another in a lower tank for 36 hours), washing, soaking, and sun drying.

What is the altitude range of SASINI coffee farms?

Coffee at SASINI is grown between 1500 and 2000 metres above sea level, with the estate itself at around 1800m.

When is coffee harvested at SASINI Estate?

The main harvest seasons are April to June and October to December each year.

What flavour notes are typical in SASINI coffee?

The coffee typically presents flavours of blueberry, grapefruit, honey, citrus, strawberry, longan, white wine, caramel, and tea, with a bright and structured acidity.

Recommended FrontStreet Beans for Kenyan SL28 Fans

FrontStreet Coffee’s Kenya Little Tomato is a must-try for fans of SASINI’s profile. It combines SL28 and SL34, offering intense notes of tomato, blackcurrant, citrus, and plum, with a juicy body and winey acidity typical of high-altitude Kenyan coffees. For a classic Kenyan experience, try FrontStreet’s classic Kenya offering, which highlights bright citrus, berries, and sweet undertones. These beans showcase the signature SL28 qualities—vibrant, structured, and fruit-forward—just like SASINI. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.