Grown high up in Kenya’s Kiambu County at Tinganga Farm, Sasini Estate AB is a standout coffee born from over 70 years of passion and expertise.

Tell me more

Cultivated 1,830 meters above sea-level in deep, nutrient-rich red volcanic soil, these SL28, SL34, Batian, and Ruiru 11 beans thrive in an ideal highland environment. Owned by Sasini PLC since 1952, the 260-hectare estate supports roughly 300 local workers and runs its own processing mill to keep quality top-notch from branch to bag.

When harvest arrives between October and December, workers hand-pick only the absolute ripest red cherries. The coffee goes through a meticulous fully washed process, fermenting for 12 to 16 hours before slowly sun-drying on raised African beds for two to three weeks. Every single lot is cupped right on the estate to guarantee that bright, vibrant Kenyan flavour profile coffee lovers crave.

Beyond great taste, Sasini Estate puts genuine care into farming responsibly. The team recycles and cleans processing water, turns leftover coffee pulp into rich organic fertiliser, and plants shade trees to protect local biodiversity and keep the trees thriving for years to come.