24/02/2026
Two exceptional single-origin offerings from Kenya and Colombia will be making their way onto slow bar and cafe shelves.
KENYA KAMUNDU
[KEN-YUH • KAH-MOON-DOO]
Process: Natural
Blackberry, Honey, Raspberry
Light and sweet, Blackberry acidity, honey, and raspberry sweetness.
This natural-processed lot is from Kamundu Estate in Kiambu, Kenya. Kamundu is a 155ha coffee farm first established by British colonists but is now one of 6 estates owned and operated by Sasini, a publicly listed company with a majority Kenyan ownership.
Sasini’s estates have long placed an emphasis on equity and community. In the case of the estates’ workers, this involves the provision of living quarters and early childhood education. They have also been able to invest further in the local primary school, Njenga Karume. This has principally been through the building of a new computer lab to equip students with the IT skillset to maximise their opportunities in an increasingly digital world.
COLOMBIA BUESACO
[KUH-LUM-BEE-YUH • BWEH-SAK-OH]
Process: Washed
Strawberry, Chamomile, Caramel
Bright and fresh cup, strawberry sweetness with a tea-like body. Caramel undertones.
Sourced from the elevated terrains of Buesaco, Nariño in southern Colombia, this exquisite coffee is cultivated at over 2,000 meters above sea level on average. Buesaco’s unique geographic and climatic conditions, characterized by volcanic soil and an average temperature of 18.6 °C, provide an optimal environment for producing coffee with a distinct mild taste, high acidity, and sweet notes.
The region’s coffee cultivation heritage dates back to the 18th century, growing over time to become an integral part of the local cultural, economic, and social fabric. With its first international exposure in the early 20th century, Buesaco, Nariño’s coffee has since been celebrated in the specialty coffee segment worldwide for its unparalleled quality, cultivated in the unique environmental conditions of the region.
