Kenya Doondu Estate SL28 Anaerobic Natural (2020/21)
|Bag Weight||60 KG BAG|
About This Coffee
This single varietal SL28 lot from Doondu Estate is naturally processed with an extended 'anaerobic' cherry fermentation prior to drying. Doondu is a 238ha coffee farm first established by British colonists but is now one of 6 estates owned and operated by Sasini, a publicly listed company with a majority Kenyan ownership. The estate is the largest of the group.
Sasini’s estates have long placed an emphasis on equity and community. In the case of the estates’ workers this involves the provision of living quarters, early child education, union membership and guaranteed payment above minimum wage. In collaboration with Olam Specialty and over 30 of our customers, they have also been able to invest further in the local primary school Njenga Karume. This has principally been through the building of a new computer lab to equip students with the IT skillset to maximise their oppotunities in an increasingly digital world.
|Producer Type||Single Estate|
|Farm Name||Doondu Estate|
|Processing Description||Natural process with extended anoxic fermentation|
|Coffee Grade||KEN CA WA AB|
|Soil||Red volcanic with some patches of loam and black cotton|
|Bag Weight||60 KG BAG|
|Bag Types||Grain Pro / Ecotact|
Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is famous for its large estates, which were originally established by British colonists in the early 20th century.
After decolonisation the estates were sold to local Kenyans who have been managing them since. While estates such as this used to produce the majority of Kenyan coffee, the increased urban sprawl from Nairobi, as well as the increasing land value in the region has meant that estate coffee production has gradually diminished, while smallholder production elsewhere has increased. Nevertheless, estates such as these continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience.
Kiambu has all the ingredients for arabica coffee to flourish: it is close to the equator, has iron rich, semi-volcanic soils, abundant sunshine and consistently high altitudes up to 2,000masl. The cool night time temperatures in these fertile highlands allows cherries to mature slowly, developing the acidity and complexity in the final cup.
This coffee utilises an extended fermentation in 'anoxic' conditions to develop acidity and cup complexity. Ripe coffee cherries are carefully selected and floated in clean water to remove any immature or poor quality cherries, which float to the top of the tank. These top cherries are then packed into vacuum sealed GrainPro bags for 3 days to ferment.
After fermentation the cherries are dried in the sun on raised African beds for up to 6 weeks. After the cherries reach their optimum moisture content of 12.5% they are rested prior to secondary processing (hulling, grading and hand-picking).
- Status Spot
- Subregion Kiambu County
- Farm Name Doondu Estate
- Producer Type Single Estate
- Processing Natural/Dry Processed
- Processing Description Natural process with extended anoxic fermentation
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety SL28
- Coffee Grade KEN CA WA AB
- Growing Altitude 1600m
- Screen Size 15/16
- Origin Kenya
- Warehouse Vollers Group Uk
- Soil Red volcanic with some patches of loam and black cotton
- On Sale Yes
- Top Lot No
- CTRM Contract Number P8001330-1
- Price Per Kg £8.95