Kenya SASINI Estate Coffee: Dual-Fermented SL28

When you taste a Kenya coffee and get hit with that unmistakable fruit-bomb brightness—think blueberry, citrus, and winey depth—there’s a reason. It’s not just the altitude or variety. Processing methods play a massive role in shaping those vivid tasting notes. The SASINI estate in Kenya has refined a technique that amplifies those signature traits through a carefully controlled double fermentation process.

SASINI estate grows SL28 coffee at 1500–2000 meters above sea level, using volcanic soils and a double fermentation wash process. This method, taking 48–72 hours, yields a cup with bold blueberry, citrus, and wine-like notes, structured with a bright, juicy acidity.

Where Is SASINI Estate and What Makes It Unique?

The SASINI estate is located in Kenya’s high-altitude coffee-growing regions, receiving around 1200mm of rainfall annually. The farm sits between 1500 and 2000 meters above sea level—prime conditions for slow cherry maturation. The volcanic soil provides rich minerals that contribute to complex cup profiles. These environmental factors, combined with meticulous farming, create an ideal setting for growing the renowned SL28 variety.

Why SL28 and Why Here?

SL28 is one of Kenya’s most prized coffee varieties, originally developed by the Scott Laboratories in the 1930s. It’s known for its exceptional cup quality, especially in high-altitude, cooler climates. SL28 thrives in the volcanic, well-drained soils found at SASINI, where the elevation slows cherry development and allows for greater sugar accumulation and acid retention. This results in a coffee with intense fruitiness, high acidity, and a complex structure.

How SASINI’s Double Fermentation Process Works

The double fermentation method at SASINI is central to its signature flavor profile. The process unfolds over 48–72 hours and includes several key steps:

• Fresh cherry sorting: Floatation removes underripe or defective cherries.
• Pulping: Coffee is depulped to remove the skin.
• First fermentation: The mucilage-covered beans ferment overnight (about 12–24 hours) in the upper section of a fermentation tank.
• Washing: Beans are rinsed after the initial fermentation.
• Second fermentation: The parchment-covered beans go into a lower tank for another 36 hours, with periodic water changes.
• Final washing: After the second fermentation, beans are washed again.
• Soaking: They’re then soaked in water for 12 hours.
• Drying: Finally, the coffee is dried in the sun.

This extended, controlled fermentation enhances fruity and winey characteristics, while maintaining clarity and balance in the cup.

What Does SASINI Coffee Taste Like?

SASINI’s SL28 coffee, processed via double fermentation, delivers a vibrant cup. The tasting notes include blueberry, grapefruit, honey, citrus, strawberry, longan, white wine, caramel, and tea. On the cupping table, the most prominent impression is a bright, juicy blueberry flavor that carries through the finish. The acidity is bright yet smooth, with citrus and grapefruit adding a tangy lift. The cup has layered complexity: initial citrus notes lead into a juicy blueberry mid-palate, with hints of strawberry and sweet longan in the finish. The overall profile is clean, dynamic, and distinctly Kenyan.

What Is AB Grade in Kenyan Coffee?

The SASINI estate coffee is classified as AB grade, a common Kenyan classification denoting bean size between 15–16 mesh. AB grade coffees are typically high-quality, balancing bean density and cup potential. This grade ensures uniformity and is well-suited for specialty roasters seeking balance between size, flavor, and brewing performance.

Frequently Asked Questions

What is the SASINI estate and where is it located?

The SASINI estate is a Kenyan coffee farm located in a high-altitude region, growing coffee between 1500 and 2000 meters above sea level. It receives around 1200mm of annual rainfall and features volcanic soils, ideal for cultivating specialty-grade SL28 coffee.

What processing method does SASINI use?

SASINI employs a unique double fermentation washed process. It involves an initial overnight fermentation, washing, a second 36-hour fermentation in a lower tank, additional washing, 12-hour soaking, and sun drying. This method lasts between 48 and 72 hours in total.

What coffee variety is grown at SASINI?

The estate grows the SL28 variety, a high-quality Kenyan coffee cultivar known for its bright acidity and complex fruit flavors, especially when grown at high altitudes.

What does SASINI coffee taste like?

SASINI’s coffee has a cup profile featuring blueberry, grapefruit, honey, citrus, strawberry, longan, white wine, caramel, and tea. The most prominent taste is a bright, juicy blueberry note with balanced citrus acidity and layered fruit complexity.

What is AB grade coffee in Kenya?

AB grade is a Kenyan classification for coffee beans that are 15–16 mesh in size. It indicates a high-quality bean suitable for specialty roasting, often with good uniformity and cup potential.

Recommended FrontStreet Beans for Exploring Kenyan Profiles

FrontStreet Coffee’s Kenya Little Tomato is a stellar example of Kenya’s signature SL28 and SL34 varieties, showcasing bright fruitiness with notes of tomato, blackcurrant, and citrus. For a classic Kenyan profile, try the Kenya Gakuyuni AB, which highlights blackcurrant, lime, and tropical fruits. Both beans are medium-light roasted to preserve acidity and complexity. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.