$25.00 – $57.00
Listen to the Audiotrack explaining abit more about this coffee
- ThePlus Audio
About this coffee
Sangalai is the word for bull elephant in Samburu, a language indigenous to Northern Kenya.
Gentle and intelligent. Forceful and strong. In the savannah, Sangalai reigns. The apex of any Kenyan safari is the chance to Sangalai in person.
Our Sangalai is also very wise and strong. Sourced by our sister company in Kenya, this 85+ blend is fully traceable and sourced from our own supply chain. With the classic Kenyan profile of juicy berries, great body and complex acidity, it’s irresistible.
farmers selectively handpick ripe cherry and deliver it to washing stations near them or on their own farm. Cherry is sorted at intake where under- and over-ripes, along with any foreign matter, are removed.
Sorted cherry will then be added straight from intake to the hopper and is pulped using either a disk pulper or a small drum pulper if on the farmer’s own farm. Pulped cherry is fermented and then washed with clean water to remove any remaining mucilage. While parchment is drying, wet parchment is sorted and any damaged beans that remain are removed. Then, parchment is moved to raised beds to finish drying. Here, it is turned regularly to ensure even drying and covered at the hottest part of the day and during evenings to prevent cracking and/or condensation. Drying time is usually around two weeks, depending on the weather at the time.
Once dry, parchment is delivered to Kahawa Bora Millers, one of our Sister Companies in Kenya. The mill has the capacity to mill smaller lots separately to help preserve quality and traceability.
Kenyan coffees are classified by size. AA beans are the largest size. AA grade coffees are those that are 17/18.5 screen size, meaning that they are larger than 7.2 millimeters.
Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Kenyacof/Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.
Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.
Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.