Microlot Series: Kamavindi

Background story

Kamavindi Farm was established in 1958 duringlimiting colonial laws that allowed indigenous Kenyans to plant only 100 coffee trees. When Kenya gained independence, the restrictions were lifted, and the Mbature family gradually expanded the farm from 100 to over 10,000 trees, growing both in size and ambition.

Today Kamavindi is managed by a third generation of Mbature family, specialising in varieties such asSL28, SL34 and Ruiru 11. Their coffees have consistently scored above 87 points in specialty grading for certain lots, affirming their commitment to quality, and featured in global specialty coffee publications, includingSpecialty Coffee Magazine, recognised internationally for their hard work and farmer empowerment.

Processing method used

It is a natural processed coffee, fermented for 72 hours and dried for 30 days under controlled temperatures and turning to ensure proper drying. The fascinating part is  Kamavindi has it own pulper and washing station that is located on the estate and their coffee undergoes different experimental processing methods before the best method is selected.

Why is this coffee so special?

It has a unique, clean cup profile compared to other natural coffees, that in most cases exhibit a fermented flavour and winey taste profile.