Kamundu Estate

Kamundu Estate Natural is a distinctive Kenyan coffee produced at Kamundu Estate in Kiambu County. The coffee is naturally processed, with the cherries dried whole before the beans are removed, creating a sweeter and more fruit-driven expression than the classic washed Kenyan profile. In the cup, it shows apricot jam, passion fruit and citrus, combining rich fruit sweetness with bright, lively acidity.

Kamundu Estate is a 155-hectare coffee farm situated at around 1,950 metres above sea level in Kiambu County, just outside Nairobi. The estate is part of the coffee-growing landscape of Kenya's Central Highlands, where high elevation and favourable growing conditions support the development of complex, expressive coffees. Kamundu is also one of the estates operated in Kiambu by Sasini, alongside Ting’ang’a and Kakindu.

Coffee was first introduced to Kenya in 1893, when missionaries planted coffee at Bura in the Taita Hills. It spread to areas around Nairobi and Kiambu, where commercial production began developing towards the end of the 19th century. By the early 20th century, Kiambu had become an important coffee-growing region, with large estates producing mainly Bourbon and Kent varieties. The industry was formally regulated with the establishment of the Coffee Board in 1933, and coffee remains an important part of Kenya's agricultural heritage and export economy.