Kamavindi Coffee

Origin

• 🇰🇪 Kenya· Embu

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Tastes Like: Raspberry, Red Wine, Elderflower Strength: 3 Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Roast profile: Medium Origin: Embu, Kenya Best if you: ✔ Drink filter coffee ✔ Like rich fruity, floral flavours Kamavindi; rich, fruity and truly exceptional. One of the most exceptional additions to our coffee range, Kamavindi is grown in the Embu region on the south-eastern slopes of Mount Kenya. Kenya is known for producing some of the world’s most distinctive and delicious coffees, and this lot stands out even among the best. Coffees from this estate have consistently placed in the top 10 at the World Barista Championships, a true testament to their exceptional quality. Founded in 1958 by John Njiru Mbature and Anna Rwamba, the Kamavindi Coffee Estate has grown from just 100 to 10,000 trees. Today, the third-generation family-run estate specialises in premium Arabica varieties and invests heavily in careful farming and processing practices, from selective cherry picking to precise drying and rigorous cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees.. Cherries are hand-picked, sorted, and dried on raised beds under direct sunlight for up to seven days, with regular turning to ensure even drying and prevent over-fermentation. The result is a complex and vibrant cup, with rich red wine depth, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. blackcurrant and raspberry sweetness, and delicate floral notes of elderflower. This coffee shines when drunk black - as a pour-over or cafetiere. Our head roaster Claire says, “This is one of the tastiest Kenyans I've had all year - a truly amazing example of the best flavours of the country.” Volcano lovers, this is a Kenyan coffee experience like no other. Best brewing methods: ✔ V60/pour over: brings out lighter, fruity notes ✔ Espresso machine: highlights sweetness and bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. How do I brew this coffee? Explore our brew guides to find the right method for you.