Owner: Cecilia Wanjiku Haniel
Farm: Faith Estate
Location: Kirinyaga, Central Kenya (1,850 MASL)
Processing: 24h dry fermentation after pulping, washed, sundried
Cultivars: Ruiru 11, SL28, SL34
Filter roast only
Think of forest fruit tea with brown sugar and lemon
Cecilia Wanjiku Haniel, owner of Faith Estates, has an impressive and expansive presence. She is a founding member of a group of more than 30 small estate owners in Kirinyaga who meet monthly for trainings, business planning, and to share coffee growing and processing knowledge.
After selective handpicking, Cecilia pulps cherry on a small drum pulper. Then, she dry ferments her coffee for 24 hours. After fermentation, she washes parchment in clean water and lays it to dry on raised beds.
Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained an impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.
Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.
— Sucafina Specialty Europe
This lovely Kenyan coffee brings the best of the forest fruit acidity and it is a classic juicy cup that is fantastic as pour-over or AeroPress. We recommend soft water for brewing, around 95°C. Use 60g per liter for more balanced profile or use 70g per liter recipe if you want a stronger cup with the lemon note and forest fruit acidity really shining through.
All I want for Christmas is brew
Farm: Faith Estate
Location: Kirinyaga, Central Kenya (1,850 MASL)
Processing: 24h dry fermentation after pulping, washed, sundried
Cultivars: Ruiru 11, SL28, SL34
Filter roast only
Think of forest fruit tea with brown sugar and lemon
Cecilia Wanjiku Haniel, owner of Faith Estates, has an impressive and expansive presence. She is a founding member of a group of more than 30 small estate owners in Kirinyaga who meet monthly for trainings, business planning, and to share coffee growing and processing knowledge.
After selective handpicking, Cecilia pulps cherry on a small drum pulper. Then, she dry ferments her coffee for 24 hours. After fermentation, she washes parchment in clean water and lays it to dry on raised beds.
Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained an impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.
Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.
— Sucafina Specialty Europe
This lovely Kenyan coffee brings the best of the forest fruit acidity and it is a classic juicy cup that is fantastic as pour-over or AeroPress. We recommend soft water for brewing, around 95°C. Use 60g per liter for more balanced profile or use 70g per liter recipe if you want a stronger cup with the lemon note and forest fruit acidity really shining through.
All I want for Christmas is brew