Kamavindi, Kenya, Kamavindi Estate, Peter Mbature, Washed SL28/34 AA

Tasting notes

In the roaster’s words

The best washed Kenyan we've ever tried. A sensational washed SL28/34 from Peter Mbature's Kamavindi estate in Embu, Kenya. Some coffees don't need a name, this is one of them. Kamavindi's rise has been meteoric. Year on year quality has raised their profile and Patrick Rolf from April's adoption of this coffee into his competition performances in the WBCs has thrown into the limelight for its production of incredible Kenyan coffee. Kamavindi operates differently to typical Kenyan washing stations. They grow and process their own coffee, giving them a unique amount of control over the coffee they grow. Disciplined cherry selection, fermentation management, water-temperature control and grading, giving the farm a high degree of consistency and incredible results. Expect a refined and complex flavour profile that's exceptionally clean. Perfect for pourover menus, or a special espresso option that reminds people how how much incredible flavour washed coffees have to give. Tasting Notes: Ripe Tomatoes, Preserved Plums, Black Tea, Rose Farm: Kamavindi, Peter Mbature Elevation: 1680m Process: K72 Washed AA Varietal: SL28/34 separation About the Producer: Kamavindi Estate is a family-owned coffee farm in the highlands of Embu County, central Kenya, set among the slopes and cloud cover of Mount Kenya. Its story began with Peter’s grandparents, who cultivated coffee during a time when local farmers were limited to just 100 trees. Today, the estate has grown to approximately 10,000 coffee trees, with SL28, SL34 and Ruiru 11 at its core, alongside a small but ambitious planting of Geisha. Unlike producers who rely entirely on cooperative infrastructure, Kamavindi manages its own harvesting and processing. The estate’s traditional washed coffees are supported by disciplined cherry selection, fermentation management, water-temperature control and grading, giving the farm a high degree of consistency. Peter also shares processing knowledge with neighbouring farmers, helping more producers in Embu connect with quality-focused markets. Alongside this stable foundation, Kamavindi is now exploring more precise processing. Recent experiments include extended low-temperature fermentation, slow fermentation using cold spring water, and controlled dark-room temperature and humidity trials. These developments are not about chasing extreme flavours, but about building a more detailed expression of the estate’s terroir while preserving the calm, careful character that defines Kama

Notes

AA grade; K72 washed process; tasting note of ripe tomatoes is not in controlled taste vocabulary.