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Sacred Mill Specialty Coffee



Regular price 65,00 zl
Regular price Sale price 65,00 zl
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Cup profile

Sweet lemon, molasses, sabre grape, herbal tea with hint of tamarind spices and zingy Seville orange marmalade finish.


The Kamwangi factory is situated in the Gichugu division of the Kirinyaga district of Kenya’s Central Province. The nearest town is Ngairiama and the Kamwangi factory is affiliated to the Ngairiama FCS cooperative, along with the Kainamui factory. There are nearly 1000 members in this cooperative who each have around 250 coffee trees growing alongside maize, banana trees, macadamia trees and beans. The cooperative is dedicated to improving the quality of life for its members by increasing coffee production and also improving the quality of the coffee processed. The cooperative is Rainforest Alliance certified which has led to better access to training along with greater transparency for the members. There has also been a credit system developed to assist with pre-financing for the cooperative members who can use it to purchase farm inputs or to pay school fees.

The coffee is handpicked by the smallholder members and delivered to the Kamunyaka factory where it is pulped. This initially separates the dense beans from the immature ‘mbuni’s (floaters) using water floatation, which means the denser beans will sink and be sent through channels to the fermentation tank. This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop, resulting in higher levels of acidity and complex fruit flavours in the cup. It is thought that this process of soaking contributes to the flavour profiles that Kenyan coffees are so famed for.


For Coffee lovers at home, we recommend the following recipe on

20g coffee to 300g of water.

0:00 - 00:45 - 50g Pre-Infusion 

00:45 - 1:15 - 60% (180g)

1:15 - 1:45 - 100% (300g)

Try to hit the TBT (Total Brew Time) between 3:00 - Adjust only grind size and water temperature.


For coffee lovers at home, we recommend water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience

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