Kamavindi - Framagi Peaberry Fully Washed

Origin: Kenya - Muranga Farm: Framagi - Wahundura-Kiriaini Altitude: 1850 m Variety: SL28 - SL34 - Batian Process: Fully Washed This is our first year working with the Mbature family, who run Kamavindi Estate. A third-generation family operation, they have established themselves as one of the most detail-driven producers in Kenya, with a long-standing focus on precision in processing. We secured two lots this season through their operation, sourced from the Murang’a region. The Mbature family maintains a close involvement throughout, bringing a high level of consistency and intent to the coffees they handle. A peaberry is a natural mutation where a coffee cherry develops a single, round seed instead of the usual two flat-sided beans. This occurs in a small percentage of the harvest and is typically separated during sorting. Peaberries are often selected for their uniform shape and size. Batian is a composite variety developed in Kenya from multiple parent lines, including SL28, SL34, Rume Sudan, N39, K7, SL4, and Timor Hybrid. It was designed to combine the agronomic traits of different varieties, bringing together yield potential, earlier production, and improved resistance to major coffee diseases. SL28 and SL34 are varieties released by Scott Agricultural Laboratories in Kenya in the 1930s–1940s. They became widely adopted due to their deep root systems, allowing them to access water efficiently and grow without irrigation. They also offered higher yields than earlier Bourbon types and some level of disease tolerance. Today, they are less widely cultivated due to their susceptibility to diseases such as coffee leaf rust and their need for specific growing conditions. Process: Step 1: Harvesting & Selection The coffee is hand-picked, ensuring only red ripe cherries are delivered to the washing station. Harvesting at the optimal level of ripeness allows for more uniform and controlled fermentation. Step 2: Pulping Pulping is carried out in the evening after picking, sorting, and floating are completed. After pulping, the coffee is thoroughly mixed to ensure an even distribution of pulp before being transferred to the fermentation tanks. Step 3: Fermentation The coffee undergoes double fermentation, with an initial 20 hours of dry fermentation followed by an intermediate washing to remove the mucilage. The coffee is then held for a further 24 to 26 hours in fermentation tanks before the final washing and grading. Step 4: Washing After fermentation, the coffee is washed to remove any remaining mucilage before grading.