Onyx - Kenya - Elshadai Coffee Estate Natural

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Onyx - Kenya - Elshadai Coffee Estate Natural - Sigma Coffee UK

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284g (10oz)

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Additional information

About Onyx Coffee

Founded in Northwest Arkansas, Onyx Coffee Lab approaches sourcing, roasting and hospitality with meticulous care. Its team combines transparent coffee buying, competition-level expertise and thoughtful presentation to make every stage from producer to cup visible and intentional.

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Roaster notes

Elshadai Coffee Estate Natural - Kenya

Details

Origin: Kenya
Producer: Elshadai Coffee Estate
Farm: Kiambu County, Kenya
Variety: SL28, SL34, Ruiru 11

Process: Natural (Dry Process)

Tasting Notes

🍫 Dark Chocolate • 🍈 Melon • 🫐 Blackberry • 🍇 Raisin

Intro

Perched on the eastern slopes of the Aberdare Range, Elshadai Coffee Estate represents a modern expression of Kenyan specialty coffee rooted in tradition and regenerative farming. This family-run estate stands out for its commitment to natural processing, meticulous cherry selection, and sustainable land stewardship in a region best known for washed coffees. Grown at high elevation in Kiambu County, Elshadai’s coffees reflect both environmental precision and social responsibility, offering a rich, expressive cup shaped by care for the land and the community.

The Producer

Elshadai Coffee Estate is a family-run producer based in Kiambu County, Kenya, responsible for growing, harvesting, and naturally processing this coffee. The estate is known for its meticulous cherry selection, sustainable farming practices, and commitment to community welfare.

The Process

Ripe, fully mature cherries are handpicked and then dried whole on raised beds under close monitoring. Ambient fermentation occurs during drying, allowing sugars to concentrate and develop layered, fruit-forward sweetness and a fuller body. This method is relatively rare in Kenya, where washed coffees are more common, making Elshadai’s natural process especially distinctive.

Take a Sip

Rich and indulgent on the palate, this coffee opens with deep notes of dark chocolate, followed by juicy melon and ripe blackberry sweetness. As the cup develops, a gentle raisin-like finish emerges, adding depth and warmth. Full-bodied and fruit-forward, the cup balances natural sweetness with a smooth, lingering finish.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.