Kenya Sensory Collection - Ngacha Coffee Estate

The sensory collection is a journey through taste. Each collaboration showcases curated coffees side by side and invites you to discover nuances that a single cup may not reveal.

These are exclusive lots made possible through meaningful relationships and collaboration with close producers. This is more than a tasting experience, it’s an invitation to explore, connect, learn and discover something new.

The relationship with Martin goes back to 2023, when Danny entered his coffee in the Coffee in Good Spirits Competition. That one entry turned into a friendship, the kind built on trading knowledge and backing each other's work rather than any formal arrangement. Martin had wanted to introduce Danny to producers across Kenya for a while, and in November 2025 that turned into the first Processing Methods Workshop held there, with Danny bringing what he'd picked up working with farms in other parts of the world and Martin bringing his own knowledge of the land and the methods used in Kenya. Five lots came out of that week together, and this is the first chance to see what they became.

The timing matters too. Kenya is in the middle of a real shift, with producers now able to run naturals alongside the traditional washed process, and that shift is exactly why there's so much interest right now in exploring what different processing methods can bring out of Kenyan terroir.

"We took a different approach to each lot, based on the density and moisture we evaluated in each coffee. Denser, higher-moisture lots take more heat early to fully penetrate the bean. As density and moisture drop, we pull back development time and take a gentler pass, watching end temperature while keeping airflow strong. The lowest-density lot gets treated most carefully: pushed too dark, it turns olive-y and salty instead of showing its true flavour. The 7kg Loring makes this control possible. Running 700g to 1kg batches gives far more airflow and drum space to protect acidity in the final cup."

Paul Markou / Head Roaster