SAKAMI COFFEE
SINGLE ORIGIN | MOUNTAIN GROWN
At Sakami, we cultivate Batian, Ruiru 11, SL28, and SL34 to harness their disease resistance, high yield, and outstanding cup quality, ensuring sustainable coffee production.
Grown on the fertile slopes of Mount Elgon in western Kenya, the coffee benefits from high altitudes, mineral-rich volcanic soils, and a carefully balanced microclimate. These conditions allow the cherries to mature slowly, developing layered complexity and clarity in the cup. The result is a vibrant yet elegant profile, often defined by bright citrus, blackcurrant, and delicate floral notes.
At the heart of Sakami’s approach is a deep commitment to quality and craft. Each cherry is selectively handpicked at peak ripeness and processed with precision
Batian - Disease Resistant, Yield Stability, Sustainable.
Ruiru 11 - Disease Resistant, High Yield, Early Maturity
SL28 - Flavor Complexity, Drought Resistant, High Yield
SL34 - Exceptional Cup Quality, High Yield, Adaptable
EXACTING STANDARDS FROM HARVEST TO CUP
HOW WE PROCESS
01 | Fully Washed
Cherries are handpicked, pulped, fermented, and washed clean before sun-drying. Once dried, they are hulled and sorted. The result is a clean, bright cup with crisp acidity and clarity.
02 | Naturals
Cherries are handpicked and dried whole in the sun, then hulled once fully dried. This method yields a full-bodied coffee with deep sweetness and fruit-forward character.
03 | Anaerobic
Coffee is fermented in sealed, oxygen-free tanks to develop controlled, complex flavors, then dried and processed. The cup is layered, aromatic, and vibrant.
04 | Honey
Cherries are pulped with some mucilage left on the beans and dried in the sun before hulling. This creates a balanced cup with gentle sweetness and a smooth body.
TESTIMONIAL
