Sarkin Estate is a specialty coffee farm located in Kiambu County, Central Kenya, at approximately 1,700 meters above sea level. The estate grows SL-28, SL-34, and Ruiru-11 varieties on red volcanic soils. Coffees are handpicked, fully washed (pulped, fermented for 12–16 hours, washed, and dried on raised beds for 7–14 days), and classified as AB grade. Owned by second-generation farmer Edwin Gichi Kinyanjui, the estate produces around 12 tons annually. Flavor notes include milk chocolate, brown sugar, blueberry, and lime, with an SCA score of 86.
Based in Cascais, Koyo Speciality Coffee was founded with a philosophy inspired by Japanese principles of precision, harmony, and a deep respect for nature. This is reflected in their meticulous approach to sourcing and roasting, where they aim to highlight the delicate and complex flavors of each coffee. Their goal is to create a clean, balanced, and mindful coffee experience.
