u o f e
SARINI COFFEE grows on the fertile volcanic slopes of Mt. Elgon in Trans Nzoia County, Kiminini-Nabiswa Village – a region renowned for its rich soils and favorable climate.
Each bean is handpicked mostly by resilient widows from the surrounding community, restoring dignity and creating opportunity where it is most needed. The beans are then carefully washed, sorted, dried, and roasted with precision to achieve bold flavors, smooth body, and layered character.
From cherry to cup, SARINI tells a story of dedication, heritage, and resiliencе.
u l l y W a h e
Fully washed coffee undergoes a meticulous water-based process that strips away all layers of fruit from the bean. After pulping, the beans are fermented to loosen the sticky mucilage, then thoroughly rinsed and dried. This method produces a clean, structured cup with bright acidity, crisp fruit notes, and a transparent expression of origin. It’s a process that favors precision—ideal for showcasing varietal character and terroir without distraction.
n a e r o b i
Anaerobic coffee processing involves fermenting whole cherries or pulped beans in airtight tanks without oxygen. This controlled environment allows producers to manipulate temperature, pressure, and microbial activity—resulting in coffees with intense aromatics, wine-like acidity, and unexpected flavor twists. Think tropical funk, boozy depth, and layered sweetness.
o n e y C o f e
Honey-processed coffee is a hybrid method that bridges the clarity of washed coffees and the fruit-forward depth of naturals. After pulping, the sticky mucilage—resembling honey—is left on the bean during drying. This results in a cup that’s sweet, round, and complex: often with jammy fruit, floral notes, and a silky mouthfeel.
a t u r a l s
Natural process coffee is dried in its whole cherry, allowing sugars and fruit compounds to ferment around the bean. This method produces a fuller-bodied cup with pronounced sweetness, ripe fruit notes, and a more rustic, aromatic profile. It’s a traditional, low-intervention approach that highlights the influence of climate and drying conditions on flavor.
