Kenya Burumani

Tasting Notes: Winey · Raspberry · Blackcurrant · Boozy

Kenya's classic SL cultivars taken down the natural route. Where most Kenyan coffee is washed clean to showcase that famous blackcurrant acidity, this lot is dried in whole cherry — the fruit sugars stay with the bean through the drying bed, and the cup comes out unapologetically winey.

Raspberry and blackcurrant lead, with a boozy depth underneath and a long, jammy finish. If you have only ever had washed Kenyan coffee, this is the other half of the story.

Burumani is a family farm in the highlands of Nyeri County, owned and managed by Mr. and Mrs. Gikonyo. Their family first planted a handful of SL trees for their own table in the early 1950s; seventy years on it is a specialty estate, and SL28 is once again the backbone. The estate farms on organic principles, works toward certification, and puts its weight behind its neighbours — youth employment, support for women, young people and persons with disabilities, and equipping the local dispensaries and maternal care.

Origin

• Estate: Burumani Coffee Estate — Mr. and Mrs. Gikonyo
• Region: Nyeri County — Central Kenya
• Altitude: 1,652 m above sea level
• Process: Natural — whole cherry, oxygen-free fermentation, then raised beds
• Varietal: SL28 · SL34 · Ruiru 11 · Batian
• Crop: 2026 harvest
• Milled at: Othaya Coffee Mill
• Roast: Medium

Brewing Notes

Excellent as filter or pour-over, where the raspberry sits highest. Bold enough for espresso too, reading as jammy and syrupy. Rest the bag 7–10 days after roast — naturals reward patience.

Brewed With Purpose

Roasted in small batches at our Maxwell Road roastery by baristas writing a new chapter. Every bag helps fund barista and life-skills training through The TCE Academy — because marginality is not destiny.

"You have saved the best till now." — John 2:10