Producer - Kamavindi Coffee Lab
Origin - Keya
Process - Natural
Varietal - SL-28
Altitude - 1650-1750 MASL
Flavour Notes - Plum, Red Grapes, Red Wine
Best for: All Rounder
roast level: Light
Farm
Kamavindi Coffee Lab is a specialty coffee estate and processing center located in the highlands of Embu County, near the slopes of Mount Kenya. The farm is managed by producer Peter Mbature and his family and has developed a strong reputation for producing high-quality Kenyan coffees, with a focus on innovation and sustainability. During the visit this year, the team had the opportunity to meet the people behind Kamavindi Coffee Lab, explore the processing facilities, and gain a deeper understanding of their approach to coffee production. The visit also marked the beginning of a direct relationship, and the team is now proud to source coffee directly from the estate.
process
Kamavindi works with traditional Kenyan varieties such as SL28 and SL34, combining them with experimental processing methods including natural and anaerobic fermentations. Their approach balances precision with creativity, resulting in coffees that are clean yet expressive. The coffees often display vibrant and complex profiles, with notes of red berries, stone fruits, red wine, and panela-like sweetness. They are particularly appreciated for their juicy acidity, elegant structure, and layered fruit complexity. Through close collaboration and direct sourcing, the team aims to showcase the unique character of Kamavindi’s coffees and the dedication behind every harvest.
Producer - Kamavindi Coffee Lab
Origin - Keya
Process - Natural
Varietal - SL-28
Altitude - 1650-1750 MASL
Flavour Notes - Plum, Red Grapes, Red Wine
Best for: All Rounder
roast level: Light
Farm
Kamavindi Coffee Lab is a specialty coffee estate and processing center located in the highlands of Embu County, near the slopes of Mount Kenya. The farm is managed by producer Peter Mbature and his family and has developed a strong reputation for producing high-quality Kenyan coffees, with a focus on innovation and sustainability. During the visit this year, the team had the opportunity to meet the people behind Kamavindi Coffee Lab, explore the processing facilities, and gain a deeper understanding of their approach to coffee production. The visit also marked the beginning of a direct relationship, and the team is now proud to source coffee directly from the estate.
process
Kamavindi works with traditional Kenyan varieties such as SL28 and SL34, combining them with experimental processing methods including natural and anaerobic fermentations. Their approach balances precision with creativity, resulting in coffees that are clean yet expressive. The coffees often display vibrant and complex profiles, with notes of red berries, stone fruits, red wine, and panela-like sweetness. They are particularly appreciated for their juicy acidity, elegant structure, and layered fruit complexity. Through close collaboration and direct sourcing, the team aims to showcase the unique character of Kamavindi’s coffees and the dedication behind every harvest.
