This coffee is a real standout. It’s complex, delicately fruity and sweet.

VARIETAL: SL28

Processing: Washed

Manasseh Kibochi owns Spikes Estate, which is situated at 1700-1800 meters above sea level in the town of Kigumo in Kiambu, Central Kenya. The region of Kiambu is renowned for producing high-quality coffees due to its high altitude, favourable weather, rich soil and traditional farming techniques. These factors contribute to the cultivation of dense, sweet coffee cherries. The coffee we’ve purchased this year from Spikes Estate is graded ‘AA‘, which according to Kenya’s size-based classification system, signifies the largest bean size.

Coffee cherries are selectively hand-picked and pulped promptly with the use of a hand pulper. The pulped coffee is then left to undergo dry- fermentation for 16-24 hours, a process that accelerates fermentation and enhances fruity flavours and acids. The dry-fermented coffee is then washed and soaked in water for a further 24 hours. This secondary wet-fermentation step slows down fermentation reactions, facilitating precise control over the process. Finally, the coffee is dried on raised beds for 10-18 days depending on weather conditions.

The washed process, incorporating both dry and wet-fermentation stages, emphasises the floral, fruity nature, and sweetness of this coffee. The combination of meticulous farming and processing at Spikes Estate distinguishes this coffee as a true standout in quality and flavour.

Coffee is exempt from GST.

This coffee is bright and sweet with notes of toffee and nuts.

Varietal: SL28 | Ruiru 11

Processing: Washed

Ndiwa Estate is situated at an elevation of 1600-1800 meters above sea level in the Kiambu region of Central Kenya. Mwalimu Ndichu Kibe, a retired teacher who began coffee farming in 1965, aims to enhance the quality of his coffee to attract better prices and uplift his family’s livelihood. Collaborating with our suppliers, Sucafina, Mwalimu has availed himself of training opportunities to refine pruning, cultivation, and harvesting techniques. Sucafina also conducts soil analyses to guide appropriate fertilisation methods, aiming to improve yield and quality while minimising costs and environmental impact.

The coffee cherries are meticulously picked when ripe and promptly pulped. Subsequently, the parchment coffee undergoes underwater fermentation for 18 hours or until the mucilage breaks down. After fermentation, the coffee undergoes a thorough washing process to eliminate any residual mucilage. The cleaned parchment coffee is then laid out on elevated drying beds for a period of 7-21 days. The dried parchment coffee is then transported to Sucafina’s microlot dry mill, equipped with high-quality machinery that facilitates hulling small coffee lots. This empowers small farmers to maintain the distinctiveness of their coffee, avoiding the need to blend it with others to meet minimum lot requirements.

The washed process, employing a combination of dry and wet fermentation, accentuates the brightness and sweetness of this coffee.

Coffee is exempt from GST.

This coffee is well balanced with notes of nougat and honeycomb. 

Varietal: Arusha | Bourbon | Mundo Novo | Typica 

Processing: Washed

This coffee is processed at Baroida Estate in the Eastern Highlands of PNG. The estate is owned and operated by the Colbran family. The name comes from the Baroida spirit, believed by locals to reside in a large river rock sitting in one of the main rivers flowing through the estate. This particular rock, has stubbornly remained in the middle of the river for as long as anybody can remember, refusing to budge through the most severe floods, even when other rocks have been washed away.

The coffee cherries are sorted meticulously before being pulped on disk pulpers. The mucilage covered parchment coffee is then dry-fermented in vats for 36 hours. When the fermentation process is complete, water is pumped into the vats in a circular motion, which naturally agitates the coffee and removes any remaining mucilage. Coffee is then sun- dried on raised tarps, where it is turned regularly to ensure even drying.

This is a great example of a sweet cup of coffee uninhibited by flavours produced by the processing method itself.

Coffee is exempt from GST.