Gerald Njagi, Kambarare, Washed SL28

This year marks a meaningful milestone in SEY’s ongoing work with Gerald and the Kambarare estate. This lot - part of a project SEY calls Retro 1984 - is a 100% pure SL separation and a striking expression of variety and terroir. 

Harvested at peak ripeness. Hand-sorted and floated to remove defects. De-pulped on the day of harvest. Mixed to ensure even fermentation. Dry-fermented for 18–20 hours in darkness. Washed and turned in fresh water until the water runs clean. Followed by an additional 24-hour dry fermentation. Washed again, then channel-sorted by density to remove remaining defects. Dried on raised beds under shade nets until moisture reaches 16%, then moved to upper beds to finish drying to approximately 10.5%.

Gerald Njagi is a third-generation coffee producer who began Kambarare in 2011, leasing his first 100 trees. Today, he manages much of the estate and oversees all post-harvest processing. As a family, they now steward 1,000 trees and continue to build on a legacy of precision and quality.

Flavour Notes: Pomegranate, Blackcurrant, Hibiscus

What is the roast recency?

Sey doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Sey typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 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). 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.