Taste Story

This juicy and crisp washed lot from Kenya is a real pleasure to drink. It opens with intense brightness reminiscent of cherries or raspberries. A nice crispness sets in for delicious apple or plum vibes. As it cools you’ll find a golden vibe that brings all of the flavor sensations together. In all, this an amazing lot from Kenya you’ll have a lot of fun brewing. 

Processing Journey

Hand harvested cherries are floated to detect defective coffee cherries. After this the cherries soak for a short period of time before they are thoroughly washed. The coffee seeds are then laid on raised drying beds for 14-21 days. During the initial drying phase the coffee is rotated constantly to promote even drying. This lot features the SL-28, SL-34 and Riuru 11 varietals, all historically Kenyan varietals. The Riuru 11 in particular was engineered to be resistant to coffee berry disease. 

Farmer Profile

Around 925 small farmers of the Central Nyeri region deliver coffee to the Thiriku and Ichamama stations, operated by Kamavindi Coffee Lab. The name Kamathura comes from the fact that this coffee is put together by Kamavindi Coffee Lab (Kama) and that in the Kiembu language the name for a selection is "Thura." So Kamathura means a Kamavindi (Top) Selection. Kamavindi Coffee Lab is a labor of love from third generation producer Peter Mbature, and his extended family. He forges nurturing relationships with these smallholder producers to cultivate amazing lots like this one. 

• Origin: Central Nyeri, Kenya

• Farm: Smallholders from Thiriku & Ichamama 

• Processing Method: Washed

• Varietal: SL-28, SL-34, Riuru 11

• Elevation:1,600

• We Taste: Bright Cherry, Crisp Red Apple, & Raspberry Tea