This Kenyan coffee is a microlot from the Chepsangor Hills Estate in the Nandi Hills region, grown at an altitude of 1700-2000 meters. It is a blend of SL28, Batian, and Ruiru 11 varieties. The coffee undergoes a washed process with a 48-hour controlled Saccharomyces yeast inoculation. The flavor profile features notes of blackberry, pineapple upside down cake, and cardamom. It is roasted to a light-medium level and offers a clean, complex cup with a layered structure.
Kimberly Zash and Sara Gibson founded Sightseer Coffee in Austin, Texas in 2022 after meeting at Greater Goods Coffee, where both held roles spanning head roaster, green buyer, QC specialist, and trainer. Sightseer sources 100 percent of its coffee from women farmers and producers, paying prices significantly above fair trade rates. The sourcing goes beyond checking a box: Zash and Gibson look for producers investing in quality and sustainability, supporting projects like the Forest Academy in Colombia for regenerative farming. They roast on a 25 kilo Diedrich CR 25, bringing the same technical rigor from their previous careers to every batch. Imbibe Magazine named Sightseer one of its 75 Places to Watch.
