It is common to roast Kenyan coffees extremely lightly, to highlight the dominant acidity. But in the case of the Sasini, we were impressed Read more About Nº 357 Kenya Sasini It is common to roast Kenyan coffees extremely lightly, to highlight the dominant acidity. But in the case of the Sasini, we were impressed with its intense honey sweetness, and so developed the natural sugars a little further with a longer roast time, and higher temperature. This has resulted in a complex sweetness with subtle florals, black forest fruits and a hint of cocoa on the finish. Close

It is common to roast Kenyan coffees extremely lightly, to highlight the dominant acidity. But in the case of the Sasini, we were impressed Read more About Nº 357 Kenya Sasini It is common to roast Kenyan coffees extremely lightly, to highlight the dominant acidity. But in the case of the Sasini, we were impressed with its intense honey sweetness, and so developed the natural sugars a little further with a longer roast time, and higher temperature. This has resulted in a complex sweetness with subtle florals, black forest fruits and a hint of cocoa on the finish. Close