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Sakami - Kenya
€16.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Flavour: Sour Cherry, Cola, Blueberry(Filter); Dried Fig, Mango, Cherry Liqueur (Espresso)
- Process: Natural Anaerobic
- Variety: Batian, Ruiru-11
- Origin: Rift Valley
- Importer: This Side Up Coffees
Harvest: 11.25-01.26
- Flavour: Sour Cherry, Cola, Blueberry(Filter); Dried Fig, Mango, Cherry Liqueur (Espresso)
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This coffee comes from the Nandi Hills in Kenya, where Rosebella and her husband Samy have been growing coffee since 2019. Around their farm, Rosebella began supporting women from the local community in getting started with coffee farming. What began as a group of 40 women gradually developed into an established community of female coffee farmers. Today, Rosebella sources coffee from around 60 women farmers who have organised and registered themselves as the Chepsangor Women.
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At the heart of the initiative is the women's ability to grow coffee independently. Rosebella provided them with coffee plants at reduced prices, among other forms of support – in some cases, seedlings were even exchanged for eggs. This allowed the participants to gradually establish their own coffee plants and market their coffee independently. Today, the Chepsangor Women work together as a community, continuing to develop their initiative and coffee farming in the region.
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Coffee on a mission
Sustainability
Our coffees are traceable back to the farm. We work with importers who share our values and focus on responsible cultivation and fair partnerships – with regard to environmental, social, and economic aspects.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
