These Kenyan coffee beans are packed full of creamy vanilla and white chocolate with a touch of tart blackcurrant acidity and are sourced from the Doondu Estate, one of six coffee plantations operated by Sasini in Kenya’s Central Highlands. The estates were established by British colonists in the early 1900s, but are now owned and operated by Kenyan farmers who make great use of the perfect coffee-growing conditions of Kiambu county.

What makes this coffee extra special is the extended fermentation natural process it undergoes, where the cherries are vacuum sealed to ferment, before being dried on African raised beds for around six weeks. This hard work is finished off by Outpost Coffee in Nottingham, who’ve roasted this batch specifically for filter brewing methods.