Kenya - Endebess - Natural

🏞️ Region and terroir

The Kenya Endebess Estate Natural coffee comes from the northwestern part of Kenya, specifically the Trans Nzoia region in the Northern Rift Valley. Endebess Estate is located near the market town of Kitale, at the foothills of Mount Elgon, an extinct shield volcano spanning the border of Kenya and Uganda.

The farm is situated in an exceptionally interesting landscape where mountain ranges, volcanic soils, forests, and valleys converge. Nearby are the Cherang'any Hills, a significant Kenyan mountain range and one of the country's five major forest catchments. The Cherang'any Hills extend into the Trans Nzoia, Elgeyo Marakwet, and West Pokot counties.

The entire area is part of the geologically very active environment of the Great Rift Valley, characterized by numerous volcanic formations, some of which are still active. It is precisely the volcanic origin of the landscape, high altitude, and cooler mountain climate that create conditions suitable for growing quality Arabica.

Coffee trees at Endebess Estate grow at an altitude of 1,750–1,950 meters, where slower cherry maturation promotes the concentration of sugars and aromatic compounds. The result is a coffee with distinct sweetness and intense fruity character.

🌋 Endebess Estate

Endebess Estate is among the large agricultural enterprises in this part of Kenya. The total area of the farm is approximately 758 hectares, with about 248 hectares dedicated to coffee cultivation.

Such a large farm allows for very meticulous control over individual production phases – from cultivation and harvesting to processing. Coffee trees here grow in high-altitude environments and in proximity to significant mountain and forest ecosystems.

Water also plays a significant role in the local terroir. Sweet river water from the Koitobos River, which originates in the surrounding mountainous landscape, is used for coffee processing.

🌱 Varieties

Endebess Estate combines several important Kenyan Arabica varieties:

SL28
A legendary Kenyan variety known for its distinct fruitiness, complexity, and high cup quality. It often brings notes of berries, citrus, and wine.

SL34
A variety well-adapted to high-altitude conditions, contributing to a fuller body, sweetness, and complexity.

Ruiru 11
A more modern Kenyan variety bred with an emphasis on disease resistance and high productivity. In the cup, it can contribute to sweetness and clarity.

Batian
A newer Kenyan variety that combines resistance to certain diseases with the potential for a quality cup.

Together, they create a genetically diverse foundation for this coffee.

⚙️ Natural Processing

Unlike the classic Kenyan washed process, this lot is processed using the Natural method, where the coffee bean remains inside the whole cherry during drying.

Selective Harvesting

For natural processing, ripe coffee cherries are harvested. The high sugar content in ripe fruit is crucial for the resulting character of naturally processed coffee.

Sorting

After harvesting, the cherries are sorted to remove unsuitable or damaged fruits.

Drying on African beds

The whole coffee cherries are then spread in a thin layer on African beds, where they slowly dry in the sun.

Drying typically takes 21–28 days, depending on the weather, sunlight intensity, and ambient conditions.

Regular turning

The cherries are regularly turned during drying, at least four times a day. This step is important for uniform drying and to reduce the risk of mold or undesirable fermentation.

Slow drying allows for the gradual development of the fruity and sweet characteristics typical of this coffee.

☕ Flavor Profile

Endebess Estate Natural has a very distinct and sweet profile, differing from classic Kenyan washed coffees with its more intense fruitiness and fuller body.

In the cup, we find primarily:

• blueberry jam
• strawberries
• dessert wine
• chocolate

Blueberry notes evoke concentrated sweet fruit, and together with strawberries, they create a pronounced fruity aroma. The wine-like character adds depth and complexity, while the chocolate base rounds out the entire profile.

Flavor Profile: Blueberry jam, strawberries, dessert wine, chocolate

Country of Origin: Kenya

Region: Trans Nzoiya/Northern Rift Valley

Farm: Endebess Estate

Farmer: Kaitet Tea Plantation

Altitude: 1750-1950 m.a.s.l.

Variety: Batian, Ruiru 11, SL 28 and SL 34

Processing: Natural

Cupping Score: 86

Crop: 2026