Our latest seasonal Cadence house espresso features bright, fruit-forward, and complex flavour profiles.

This summer, we’re showcasing the Sasini Estate Tinganga Farm, located in the high-altitude Kiambu region of Kenya at up to 1830 meters above sea level. The rich, volcanic soil here is ideal for growing exceptional coffee. Only the ripest cherries are harvested, fully washed, fermented for 16 hours, and then sun-dried for up to three weeks on raised beds.

The manager, David J. Murunga, has spent years mastering coffee tree management and sustainable practices to ensure high-quality coffees. The farm, owned by Sasini, Tinganga, spans 260 hectares and employs around 300 workers. They’ve been growing coffee since 1952 and now operate six stations across the Kenyan Highlands, along with a processing mill. Their focus on quality beans is matched by their commitment to great agricultural and manufacturing practices. They minimise environmental impact by reusing water after pulping, pruning carefully, planting shade trees, and composting coffee pulp into organic fertiliser.