Doondu. Café de Kenia

About This Coffee

This coffee is from Kenya, specifically from the Kiambu region at 1,600 meters above sea level. It is produced at Sasini Estate, a large property with a long history dating back to British colonization in the early 20th century. The coffee is an SL-34 varietal processed using the natural method, a rarity in Kenya which is traditionally dominated by washed processing. Selected cherries are sun-dried on raised African beds for up to 6 weeks, carefully turned to ensure consistent drying and prevent over-fermentation or mold formation. The flavor profile includes guava, plum, black grape, and wine-like notes. Kiambu's location near the equator, semi-volcanic iron-rich soils, abundant sunlight, and cool nighttime temperatures allow the cherries to ripen slowly, developing acidity and complexity.

Origin

Kiambu (Kenya)

Flavor Notes

Guava, Plum, Black Grape, Wine

Roast Level

—

Processing

Natural

Typology

Arabica

SL-34

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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