Samwa

About the farmer and farm

This coffee comes from Samwa Estate in the Trans-Nzoia region (Maridadi, Kwanza Constituency), in Kenya's North Rift Valley, at 1900–2200 meters above sea level.

The farm grows the Ruiru II, Batian, SL28, and SL34 varieties in the region's nutrient-rich soils.

Only fully ripe, red cherries with high sugar content are used for this lot. This gives fermentation the best possible starting point.

Processing: anaerobic submerged fermentation, 75 hours

This lot uses a 75-hour submerged fermentation method for whole cherries. Unlike classic washed processing, the cherries aren't depulped before fermentation.

Freshly picked cherries go straight into tanks of clean water, where fermentation happens inside the whole fruit. This protects the bean and builds a clean, structured, elegant cup profile.

After harvest, cherries are carefully sorted to remove defects, then submerged in water tanks for 75 hours. pH levels are monitored throughout, and sugar syrup is added daily to sustain fermentation.

After fermentation, the cherries are dried in a thin layer on African beds below 35°C until reaching 11% moisture.