We are thrilled and honored to present this SL separation from Peter Mbature, the Mbature family, and Kamavindi Estate, their family farm in Embu. Kamavindi was founded in 1958, when Peter's father, John Mbature, planted 100 trees, the maximum allowance for local Kenyans under colonial law. After Kenyan independence a few years later, Kamavindi began increasing its production, and today the farm has more than 10,000 trees.The family has also expanded its operations to include a washing station, an education and training center, and an exporting wing, Kamavindi Coffee Lab, which this season provided us with coffees from other estates across Kenya. This lot comes from Kamavindi's November harvest. Careful post-harvest processing included two distinct dry fermentation and washing stages, followed by meticulous sorting and floating, and slow, gradual drying on raised beds. In the cup, we find a classic Kenyan profile: deep, complex currant and dark fruit, bright but structured grapefruit acidity, and crisp juniper and hibiscus tea.
Whole Bean, Fine (Espresso), Medium-Fine (Stovetop), Medium (Filter Coffee), Medium-Coarse (Immersion), Coarse (Cold Brew)