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This unique Peaberry Estate Lot comes from the Kakindu Estate in Kiambu, Kenya – a place where tradition and passion meet. This 76-hectare farm, once established by British colonialists, is now proudly Kenyan-owned and part of the Sasini Group. Here, it's not just about coffee, but about people, community, and the future.

Sasini ensures fair working conditions, safe accommodation, and education for the children of its employees. With the support of Olam Specialty and dedicated partners, further investments have been made in the local primary school. In particular, a modern computer lab has been built so that students can acquire the necessary skills to succeed in an increasingly digital job market.

Kiambu County, not far from Nairobi, is a paradise for coffee lovers. The volcanic soils, the altitudes of up to 2,000 meters, and the cool nights allow the coffee cherries to ripen slowly. This results in a particularly fine flavor full of character and complexity.

This excellent estate lot is processed with the utmost care – hand-picked, traditionally "fully washed," and sun-dried on African raised beds. Every bean tells the story of the local people's dedication and carries the soul of Kenya within it.

With every sip, you not only experience a unique interplay of aromas, but also directly support the community that makes this special coffee possible. We are delighted to be able to roast this excellent SL28 Arabica variety for you in such high quality. A delicate taste awaits you on your palate. Redcurrant, blackberry, peach and rosehip.

Region: Kiambu County

Producer: Kakindu Estate

Cultivation altitude: 1650 - 1800 m

Variety: SL28

Preparation: Washed

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 1 - 8 weeks after roasting (Best Before - 1 year)

Body: 4/5

Fruit: 4/5

Flavor profile:

Die neue M47 Phoenix ist dank des glatten Aluminium-Auffangbehälters, der mit einem Silikon-O-Ring fest am Gehäuse der Mühle befestigt ist, robuster denn je.

Weitere Merkmale der Mühle:

• Edelstahlgehäuse kombiniert mit leichten ABS-Teilen
• Silikonband für besseren Halt und einfache Handhabung
  
• 47 mm große, professionelle Kegelmahlwerke für schnelles Mahlen, egal für welche Zubereitungsmethode
  
• Präzise Mahlwerksausrichtung für höchste Konsistenz bei jedem Mahlvorgang
  
• Stufenloses Einstellsystem für Feineinstellungen bis zu 5 Mikron
  
• Vier Kugellager im Gehäuse und im Griff für ein besonders sanftes Mahlerlebnis
  
• Inklusive EVA-Reiseetui
  
• Gewicht: 780 g; Fassungsvermögen: 40 g

Alle Kinu-Mühlen haben 5 Jahre Garantie.

The new M47 Simplicity is more robust than ever thanks to its magnetic collection container. Its smooth aluminum housing and stainless steel base and lid rim are securely and reliably attached to the grinder with 11 magnets.

Other features of the mill:

• The all-metal housing and internal parts, as well as a lightweight ABS filling funnel, make filling easier.
• Robust ABS thumb stopper for better grip and easy handling.
  
• 47 mm large, professional conical burr grinders guarantee fast grinding, regardless of the preparation method.
  
• Perfectly aligned, self-centering grinding mechanisms thanks to the design based on the Morse cone principle.
  
• Stepless adjustment system for grind size settings down to 5 microns.
  
• Four ball bearings in the mill housing and in the handle knob ensure a particularly smooth grinding experience.
• Includes EVA travel case.
• Weight: 1050 g; Capacity: 40 g

All Kinu grinders come with a 5-year warranty.

This excellent lot was processed by 15 female coffee farmers from the Asobombo cooperative in Huila. In the Pitalito region, most farms are around 3-5 hectares in size, making them somewhat larger than in the rest of Huila. The region saw increased settlement in the 19th and 20th centuries due to the abundance of fertile land. Huila is generally considered one of the best coffee-growing regions in Colombia, a country already renowned for its exceptionally high-quality coffee.

The women of the Asobombo cooperative hand-pick their ripe, sweet coffee cherries and begin processing them directly on the farm. After pulping, the coffee beans ferment for 12-36 hours in water tanks. The parchment is then washed and dried on covered raised beds. Due to the high humidity in the region, the parchment is turned frequently to ensure even drying.

This summery, light filter coffee shines with a fruity-sweet taste of red currant and citrus zest, tea-like aromas reminiscent of green Sencha tea, and a delicate biscuit finish.

Region: Pitalito, Huila, Colombia

Producer: Asobombo Women Group

Mounting height: 1350m - 1800m

Variety: Bourbon, Castillo, Caturra, Colombia

Preparation: Washed

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 2 - 16 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile:

About ten years ago, Helmut Ulrich launched Soul Seed, a project with a strong focus on sustainability, at the foot of the Sierra Nevada mountains in Colombia. The organic cultivation of heirloom Arabica coffee plants is carried out in harmony with nature. Chemical fertilizers and pesticides are kept away from these coffee plants and the harvest workers. Fertilization is done exclusively with the farm's own compost, chicken manure, and recycled water. While organic coffee farming has always been practiced on the farm, the high costs for the small operation led to the decision to forgo organic certification starting with the 2025 harvest.

The Austrian-born farmer places particular emphasis on involving the local population in his project. Therefore, the harvest workers on the farm are paid double the local average wage. Furthermore , as many processing steps as possible are deliberately carried out by hand rather than by machine, thus ensuring that the harvest workers retain more of their earnings.

To enrich the unique flora and fauna on and around the coffee farm, Helmut is actively reforesting. For every sack of coffee sold, 100 native trees are planted. He also supports his neighbors with coffee seedlings so they can improve their harvests.

The wet processing of the coffee cherries takes place directly on the farm, which is difficult to reach by vehicle. After the pulp is removed, the coffee beans are fermented in tanks for 18 hours. This process removes the remaining pulp and mucilage. The coffee beans are then washed and dried on raised beds in Africa. This processing method results in a particularly clean cup profile.

The dark roast gives this coffee a full body and pleasing roasted aromas. Flavors of dark chocolate, caramel, and dried fruit delight the palate. This coffee is particularly well-suited for classic espresso and milk-based drinks.

Region : Minca, Sierra Nevada

Farmer : Helmut Ullrich

Cultivation altitude : 1200 m

Varieties : Bourbon, Typica, Caturra

Preparation : Washed

Preparation recommendation: Espresso machine, moka pot, fully automatic coffee machine

Best Taste Recommendation: 3 - 16 weeks after roasting (Best Before - 1 year)

Body: 4/5

Fruit: 1/5

Flavor profile:

Finca El Placer is located at 1400m near Calarcá and is run by Sebastián Ramírez, the fourth generation of his family to do so. Thanks to traditional agricultural techniques and organic fertilizers, they have been able to completely forgo synthetic herbicides. This exceptional Pink Bourbon lot was processed using the Infused Honey method. In this process, the ripe coffee cherries are fermented for 48 hours in sealed tanks with CO2 (carbonic maceration). During this fermentation, natural extracts of fruits and herbal juices are added. The coffee cherries are then pulped and dried with the mucilage for up to 30 days until the desired moisture content of 10% is reached. The result of this experimental processing method is an extremely intense aroma of berries and other red fruits. The Maillard reaction complements the complex fruit aromas with delicate caramel notes from the fruit sugars. A fantastic coffee that demonstrates the great range of aromas that is possible through special processing after harvesting.

The unique character of this rare coffee is underscored by a beautiful image from the artist Daniel Domig .

Region : Calarcá, Quindio

Producer : Sebastian Ramirez

Farm : El Placer

Cultivation altitude : 1400m

Variety : Pink Bourbon

Preparation : Carbonic maceration, infused honey

Preparation recommendation : V60, Kalita Wave, Aeropress, French Press, Chemex, filter coffee machine

Best Taste Recommendation : 1-8 weeks after roasting (Best Before - 1 year)

Body : 5/5

Fruit : 4/5

Flavor profile :

Finca El Placer near Calarcá, Quindio, is run by Sebastián Ramírez, the fourth generation of his family to do so. Shortly after taking over his parents' farm, Sebastián realized he needed to make a fundamental change. Selling "regular" coffee to the local market meant a lot of work for the farm, but little income. He quickly changed this by specializing in fermentation and cultivating unique varieties, a practice now highly valued by many coffee lovers. This paradigm shift allowed him to tap into an international market and thus guide the farm towards sustainable, profitable operations. His focus is on top quality and flavor diversity, key aspects of Süssmund Coffee. El Placer's coffees frequently win awards at international coffee competitions and have a large following worldwide.

Through his own experience in vocational training and working on his farm, Sebastián is acutely aware of the importance of sensory and farming knowledge for breaking out of a regional market. He makes this knowledge freely available to the local farming community, both to ensure he receives the highest quality from his suppliers and to provide interested farmers with the tools they need to compete in the international market. Many farmers still don't know what their coffee tastes like, making them vulnerable to trade, and Sebastián wants to change that.

Thanks to traditional agricultural techniques and organic fertilizers, it has been possible to completely avoid synthetic herbicides.

The processing in detail

Step 1: Harvesting and sorting

Harvest and sort the cherries, with 95% being fully ripe and 5% being half-ripe.

Step 2: Anaerobic fermentation

The cherries are anaerobically fermented in 200-liter tanks for 200 hours at a constant temperature of 18 °C with CO2 input.

Step 3: Drying phases

First phase: The coffee is dried for about 20 days under a tent at 40°C and 25% humidity.
Second phase: Further drying for about 5 days, slowly and in a controlled manner under sunshades

Step 4: Packaging and stabilization

The coffee is packed in Grain-Pro bags and stabilized for 15 days.

Step 5: Peeling and manual selection

The coffee is then peeled and sorted by hand before being vacuum-packed.

We are very grateful to be able to present a work of art by the great Vienna-based artist Daniel Domig in this special edition.
Artwork: And They Bloom, Daniel Domig, 2025

Region : Calarcá, Quindio

Producer : Sebastian Ramirez

Farm : El Placer

Cultivation altitude : 1744m

Variety : Pink Bourbon

Preparation : Natural carbonic maceration, 200h fermentation

Preparation recommendation : V60, Kalita Wave, Aeropress, French Press, Chemex, filter coffee machine

Best Taste Recommendation : 1-8 weeks after roasting (Best Before - 1 year)

Body : 4/5

Fruit : 4/5

Flavor profile :

Latte cup and saucer made of white porcelain with blue lettering.

Max. capacity 280ml

Origin: Spices from the Himalayas, black tea from Assam, India

Preparation recommendation

Boil 500ml water with 10g of masala chai and simmer for 5 minutes. Add 250ml of milk of your choice, bring back to a boil, and simmer for another 3 minutes. Add sugar to taste.