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 in 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 training centre for farmers and coffee buyers covering processing, farm management and best practices to improve the coffee on their farms.

Variety 

SL28 and SL34

These are native varieties of Kenya that creates a full and juicy cups.

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.

For this natural process, fully ripe coffee cherries are carefully selected and sealed in yellow polyethylene bags, creating an oxygen-limited environment for 72 hours of controlled fermentation. After fermentation, the cherries are removed from the bags and spread evenly on raised drying beds. They are turned regularly and protected from rain and nighttime moisture, then slowly sun-dried for approximately 28 days, depending on weather conditions. This extended drying period allows the fruit sugars to develop fully, producing a sweet, fruit-forward coffee with rich body, layered complexity, and pronounced natural fruit character

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

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.