It is a coffee that combines intensity and balance naturally. From the first sip you can perceive its creamy sweetness, with a thick texture reminiscent of butter. The honey notes provide warmth, and the hint of blackberry liqueur gives it a juicy acidity and a long, characterful finish. It's a complete coffee, for those who have sweet tooth, with a lot of definition in the mouth and very easy to enjoy day after day.
HISTORY
In the heart of Kiambu County, just outside Nairobi, lies Tatu Estate, a farm with decades of coffee tradition that is part of Kenya's agricultural heritage. Founded under the management of Kofinaf Company Ltd, one of the historical benchmarks in private coffee production in the country, Tatu Estate represents a large-scale farm model that has managed to adapt to changing times without losing its roots.
Over the years, this farm has built a solid reputation thanks to its holistic approach: not just growing coffee, but cultivating a way of doing things. Tatu Estate's management incorporates sustainable practices, environmental conservation programs, and active policies for the well-being of its workers. All of this translates into a balance that goes beyond coffee and speaks to community, land, and commitment.
Today, Tatu Estate remains a key pillar of modern Kenyan coffee growing. Its history is one of a farm that combines scale and excellence, tradition and future, in one of the country's most renowned areas for growing high-quality coffee.
VARIETY AND PROCESS
This batch comes from plants of SL28 and SL34, two varieties developed in Kenya in the mid-20th century, renowned for their ability to deliver complex, sweet, and intensely aromatic profiles. These varieties have become synonymous with cup excellence and are a fundamental part of the country's coffee identity.
On this occasion, the cherries were subjected to a natural process. This is unusual in Kenya, where washed methods have historically predominated. After being hand-picked at their peak ripeness, the cherries were slowly sun-dried on African beds, under strict temperature, ventilation, and hygiene controls.
This approach allows for a cup of great sensorial richness, where sweetness and fruitiness are expressed with an intensity unusual for this origin, while maintaining vibrant acidity and outstanding cleanliness.
RECIPE
For filter:
We use 18 grams of ground coffee and 306 grams of water at 93°C. We make three pours. We wait 45 seconds for the first 54 grams, then make two 126-gram pours in a total time of 2'35".
For espresso:
Uses 17 grams of dose to extract 50 grams of final beverage in a cup in a time of 27”
