Kenya Kamavindi Estate
Kamavindi Estate was established in 1958 by John Njiru Mbature, Peter Mbature’s grandfather, who began with just 100 coffee trees. What started as a small family farm has since grown through three generations to around 10,000 trees, with Peter and his family continuing to manage the estate today. Sitting on the slopes of Mount Kenya in Embu, the farm is now also home to Kamavindi’s own coffee lab and training centre, reflecting the family’s growing involvement beyond the farm itself.
This lot is made up of SL28 and SL34, grown between 1,638 and 1,750 metres and processed as a classic washed coffee. It is a straightforward expression of the estate and the varieties that have been part of Kamavindi’s story for generations.
RM 90
originEmbu
farmKamavindi Estate
producerPeter Mbature
varietalsl28 & sl34
processwashed
altitude1638-1750 masl
flavororange marmalade, lime sherbet, lemongrass tea
conical dripper
conical dripper
grindC40 #23 · 700 µm
ground15g
ratio1:16
temp90°C
waterTDS 50–100ppm
time2:30 min
pouring pattern
1st.circular → 45g 0:00
2nd.circular → 90g 0:30
3rd.circular → 135g 1:00
4th.center → 180g 1:30
5th.center → 225g 2:00
flat bed dripper
flat bed dripper
grindC40 #23 · 720 µm
ground14g
ratio1:17
temp90°C
waterTDS 50–100ppm
time2:00 min
pouring pattern
1st.circular → 50g 0:00
2nd.circular → 150g 0:30
3rd.circular → 225g 1:15
Our roasting approach requires coffee to rest after roasting, allowing flavour to develop and settle before brewing.
This coffee is roasted to a filter profile, developed on the lighter spectrum. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing clarity and balance to the cup. Flavours become most expressive around the fifth week, and some denser coffees continue to improve with extended rest, reaching a deeper, smoother character after up to two months.
This coffee is roasted to a filter profile, developed on the lighter spectrum. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing clarity and balance to the cup. Flavours become most expressive around the fifth week, and some denser coffees continue to improve with extended rest, reaching a deeper, smoother character after up to two months.