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Rare

Kahawa Endelevu Anaerobic SL28

Kahawa Endelevu Anaerobic SL28

Country
  • Kenya
Region Githunguri, Kiambu
Producer Steve Mbugua Waruhiu
Farm
  • Kahawa Endelevu
Varietal SL28
Altitude 1760 masl
Process Hydro-Anaerobic Natural

Omni Roast

a layered and fruit-saturated Kenyan SL28 with a deeper, wine-like finish. expect deep raisin-like sweetness up front, red jam and currants through the middle, and a rounded, clean and sweet-fruit finish that lingers: bold, juicy, and distinctly Kenyan. 

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£18.00
£18.00
Sale sold out
incl. VAT
Size

producer (Kahawa Endelevu Estate)

Kahawa Endelevu is a small farm in Githunguri, Kiambu County, sitting at 1760 masl. established in the 1970s, the farm spans 6.5 hectares with the potential to host up to 4000 coffee trees. it grows classic Kenyan cultivars including SL28 and SL34, managed using a single-stem system to support plant health, airflow, and precise tree-by-tree management.

the farm is run by a dedicated team of four permanent workers, supported by additional seasonal help during harvest. a strong focus on detail drives everything, from producing high-quality AA and AB grades, to carefully separated experimental lots that can be taken down to single-varietal or even single-tree selections.

processing innovation has become a defining part of Kahawa Endelevu’s work. over the past five years, the farm has earned a reputation for exceptionally clean naturals and hydro anaerobic fermentations. they also produce honey and anaerobic styles, and are currently building their own washing station to begin producing washed coffees; until it’s complete, washed processing is done in collaboration with a neighbouring facility. Kahawa Endelevu’s philosophy centres on precision, experimentation, and quality, showcasing the full potential of Kiambu-grown coffee.

Process (Hydro Anaerobic Natural)

ripe SL28 cherries are hand-picked and density sorted, then fermented in airtight containers under submerged (hydro) anaerobic conditions for 2.5 days (approx. 60 hours). the extended but carefully controlled fermentation in the low-oxygen environment encourages fruit complexity whilst avoiding over-fermentation, helping retain clarity and the clean structure characteristic of SL28. after fermentation, the cherries are washed and sun-dried on raised beds for 18-21 days (depending on weather conditions) until they reach stable moisture, concentrating fruit sweetness and creating the coffee’s jammy, wine-like finish.