KAMAVINDI, KENYA

Importer

YD Selects (formerly Yun Dian Coffee) have been doing some great work to reduce the gap between the UK roasting community and thier producers by working directly with them (without transactional middle men).

Farm

Kamavindi is a family owned Estate is the highlands of the Embu County, set among the slopes and cloud cover of Mount Kenya. The farm started with Peter Mbature’s grandparent (John Nijru Mbature) who cultivated all the way back when farmers were limited to 100 trees. When these restictions were lifted in 1961 John planted an additional 500 trees. Since then the estate has grown to approximately ten thousand coffee trees, alongside a small but ambitions planting of Geisha (which we’re excited to see the results of).

In recent years they’ve also established a traning centre for farmet and coffee buyers on processing and farm management and best practices to improve the coffee in the surrounding areas.

Variety

SL28 and SL34

These are native varieties of Kenya that create a full bodies and creamy body.

Process

Kamavindi is pretty special when it comes to Kenyan coffees as they manage their own harvesting and processing. They’re disciplined in their cherry selection, fermentation management, water- temperature control and grading giving them great consistency.

Roast Profile

Roasted lightly to express the brighter characteristics of this farm it shines beautifully as a filter while holding up rather well as a traditional espresso too.

Espresso Recipe

Dose 18g in, 40g out, 28 seconds.

V60 Recipe

15g coffee to 250g water

Time in 2:15-2:30

Bloom with 50g for 45s and swirl gently. Pour to 100g at 45s. Pour to 150g at 1:05. Pour to 200g at 1:25. Pour to 250g at 1:45. Total draw down should end 2:15-2:30.

You can buy it HERE