Kenya - Kamavindi
Location: Embu, Kenya
Farm: Kamavindi Estate
Producer:
Harvest Date: November - December 2024
Received Date: May 2025
Varietal: SL28, SL34, Ruiru 11, Batian (AB)
Processing Method: Washed
Roast: Medium - Omni Roast
Flavour Notes: Chocolat, raspberry, blackberry.
Our recipes
These recipes reflect the approach to coffee served in our Showroom.
The filter recipe is based on our own april Brewers (flat-based) and our april Paper Filters. As for espresso, the recipes are designed using a Modbar AV.
All of our grind settings reference a Ditting Sweet Lab 804. You can adjust your grind settings as necessary and use the recommended brew time as a reference.
About the farm
Kamavindi Farm was established by the late John Njiru Mbature during British colonial rule in 1958. Initially, the 20-hectare (~50-acre) farm began with just 100 seedlings due to a law restricting native Africans to a maximum of 100 trees. After these restrictions were lifted in 1961, John planted an additional 500 trees.
Over the years, Kamavindi has expanded its land and now boasts a total of 10,000 trees: 7,000 SL28 and 3,000 Ruiru 11.Today, Peter Mbature, his mother Hellen Weveti, and his sister Gladwell Wanjira manage the farm together. They aim to replace the Ruiru 11 trees with SL28, creating a farm of pure SL28.
Additionally, they are establishing a training center to educate farmers and coffee buyers on processing and farm management.We had the pleasure to visit the farm in October last year, it is during that visit that we decided to begin our partnership with Kamavindi.
About the coffee
Peter's deep understanding of the different morphologies of his varietals ensures each cherry is picked at peak ripeness, despite the varying color indicators of ripeness. His expertise may allow us to offer varietal-separated lots from Kamavindi in the future, which we are eager to experience and share in upcoming harvest seasons.
After flotation and skimming, the cherries are processed through a two-disk pulper, followed by an initial 20-hour fermentation in parchment and a light washing to remove mucilage. The parchment is then held for another 20 hours before a final wash and placement on raised beds. During this process, careful attention is given to maintaining consistent mass and even temperatures in the tanks to ensure clean fermentation with minimal volatile or acetic acid buildup. This diligence is crucial for the highest uniformity in the final product.
The parchment is dried for 14 to 18 days in a temperature-monitored drying room, where ambient temperatures do not exceed 24 degrees. Given the fluctuating climate and rainfall in Kenya, consistent drying of parchment is challenging, making this controlled environment essential for the quality of the final product.
This is our second season working with Peter and his coffees from Kamavindi, and we look forward to collaborating with this high-quality, rigorously produced raw material.
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