SASINI Manor is located on Mount Kenya.

Fine coffee has a strict grading system. Green beans are usually preserved as "parchment beans" with endocarp removed before export. A rigorous grading process is carried out to ensure uniform quality. Moreover, the protection during storage and transportation is very important, such as the control of temperature and humidity, the control of ventilation, the avoidance of odor adsorption, etc. If these are not done well, then the beans with higher grades will become no longer fine.

SASINI Manor

KIAMBU region is located around Mountain Kenya, about 1800 meters above sea level. It has beautiful scenery, pleasant climate, sufficient light, excellent soil conditions, fertile acid red soil, loose soil, deep soil layer, good drainage, PH value between 5.5 and 6.5.

[Origin] Kiambu production area

[Manor] SASINI

Volcanic soil

[Variety] SL28

[Altitude] 1500-2000 m

[Rainfall] Rainfall 1200 mm

[Processing method] Double fermentation

[Harvest] April to June, October to December

[Grade] AB (15-16)

[Flavor] Blueberry, grapefruit, honey, citrus, strawberry, longan, white wine, caramel, tea;

[Taste] Bright and full blueberry taste behind the nose. Grapefruit and citrus acidity; structured, slightly citrus in the front, blueberry in the middle, strawberry in the back, longan sweet, perfect grapefruit and white wine flavor, moderate acidity.

[Remarks]: Double fermentation (48-72 hours) Fresh fruit flotation--de-pulp--fermentation in the upper layer of fermentation tank for 1 night--washing--beans with shells are put into the bottom fermentation tank to continue fermentation for 36 hours (changing water every few hours)--washing--soaking in water for 12 hours--sunlight