Nº 357 Kenya Sasini

Tinganga Farm, home to the Sasini Estate AB Lot, is located in the highlands of Kenya’s Kiambu region, to the north of the capital, Nairobi. The lush green rolling hills reach elevations up to 1,830 metres above sea level. Combined with the area’s rich red volcanic soil, these conditions create an ideal environment for producing exceptional coffee.

“Over the years, I’ve gained extensive knowledge in managing coffee trees for high production and received agronomic support to implement sustainable best practices while delivering high-quality coffee.” — David J. Murunga

Owned by Sasini PLC, Tinganga Estate spans approximately 260 hectares and employs around 300 workers. Since beginning coffee cultivation in 1952, Sasini has expanded to six plantations across the Kenyan Highlands, along with its own processing mill.

Beyond producing carefully selected and expertly processed coffees, the estate is committed to responsible agricultural and manufacturing practices. Sustainability initiatives include water treatment and reuse after pulping, regular pruning programmes, shade tree planting, and composting coffee pulp into organic fertiliser used throughout the farm.

Only fully ripe red cherries are carefully handpicked before undergoing a meticulous fully washed process. The coffee is then fermented for 12–16 hours and sun-dried on raised beds for two to three weeks. To maintain consistent quality, each lot is cupped and evaluated at the estate before export.