Off to Plant a Glitter Tree

While this coffee tastes awesome in every device, our favourites are an espresso machine, Aeropress & moka pot.

Head over to our brew guides for making coffee for more.

All of our coffees come to us from small farms and estates. This means that when a coffee has been harvested, processed and drunk, it’s gone for good. Our other coffees change every 8-12 months, while our limited editions change more frequently, most likely every 3-4 months.  The coffees available as limited editions will be interesting and diverse and will not necessarily follow a pattern of flavour. If you are looking to try unique new coffees every few months, then this could be for you!

The country of Kiambu is located just a stone’s throw from Nairobi, the Kenyan capital. It boasts a long history of coffee production thanks to its mineral-rich volcanic soil.
However, Kiambu speciality coffee estates are disappearing. Rising land value and urban expansion from Nairobi mean speciality estates are having to close their doors. But the Sasini Estate is still going strong – whoop whoop! The farmers’ top-notch local knowledge and breadth of experience mean they harvest exceptional coffees time and again. And here’s some just for you!
See how this coffee is processed by the Natural Method? That’s pretty exclusive for a Kenyan coffee (washed processing is the usual Kenyan way). Natural processing allows a little fermentation to take place in the beans, creating a standout cup with a heavier body and sweet, fruity profile.
The Sasini Estate handpick their lovely coffee beans before drying them in the sun on raised beds. They get the A-list treatment, as expert producers regularly turn the sunbathing beans and cover them at night to protect against moisture damage.

A process known as cupping is used to find the quality score of coffee. This quality score will determine if a coffee can be granted the title of speciality coffee. A target score of 80 or above is set for a coffee to be given this title. If it scores lower, it doesn’t reach the grade. Read our cupping page to find out more about what coffee cupping is.

None of our coffees will ever be ‘over roasted’. The time a coffee spends within the roaster is our opportunity to show off its natural flavours and aromas. If we were to roast a coffee too dark, the natural flavours would be lost and would be replaced with burnt and bitter notes in your cup. As the coffee we source and roast is such a high grade, we won’t ever need to hide the flavours as they are all awesome!

Our coffees are all unique in their own beautiful way with a never-ending combination of flavours. For instance, some of our coffees will be full of chocolatey notes, some will be packed full of fruity notes and others will have something in between. The incredibly hard-working coffee farmers put everything into nurturing and harvesting their coffees. We aim to do them justice.

By purchasing coffee from us you’re making a huge difference to the coffee farmer whom we purchase our coffee from. We want to give coffee farmers the opportunity of an even better harvest next year, not to mention better living conditions. With this in mind, we always pay between 30 and 150% more than the ‘going rate’ for our beans.

To support the farmers further, we keep our supply chain as short as possible. This allows more of the money spent on their crop to return back to the farmer and their workers.

So from all the farmers and us, thank you.

Money doesn’t grow on trees. Pomegranates do (fun fact)… and so does glitter! They’re called Sparklerellus Arbor trees, and we’re off to plant one now.