SL-28 varieties, washed process
Roasted for filter brewing

Blackberry, citrus blossom, and finger lime

This coffee comes to us from Manasseh Kibochi’s small, independent farm in the Kiambu region of Kenya.

Most of the Kenyan coffee we showcase is produced by co-operative societies, where smallholder farmers deliver cherries to a central washing station for consolidation, processing, and export.

This coffee, however, is grown and processed on a small private farm called Spikes Estate — a 3.5 hectare property, independently owned and operated by Manasseh Kibochi.

While most Kenyan coffee today is a field blend of several varieties, this lot is nearly all SL-28 variety. While more susceptible to disease, SL-28 offers an incredible cup quality, which Manasseh has elected to retain.

Cherries are selectively picked at peak ripeness before being depulped, dry fermented for 16 - 24 hours, washed, and then soaked in clean water for another 24 hours. Once washed, the coffee is dried on raised beds for between 10 and 18 days.

Through Sucafina's small estate program, we’re able to access coffee from independent farmers like Manasseh. Unlike the usual method where farmers sell whole cherries to washing stations, this program lets them process coffee on their land and sell dried parchment coffee to Sucafina’s Kawaha Bora dry mill, boosting both traceability and profit.

In the cup, Spikes Estate is juicy and fruit-forward, offering blackberry, mulberry, cranberry, and sweet finger lime. A buttery texture underpins, and citrus blossom aromatics add complexity.

This is our first time buying from Manasseh Kibochi’s Spikes Estate, and have done so through import partners, Sucafina.