"Upon grinding, enticing aromas of smoked dried cherry, ripe blackcurrant, and polished cedar unfold. The first sip opens with vivid notes of aged tangerine peel and dark cherry, anchored by rich blackcurrant sweetness. As the cup develops, layers of dried cranberry and hawthorn fruit candy emerge, leading into a long, elegant cedar finish. The texture is dense and full-bodied."

This is a deeply rooted in family-led farming, with knowledge passed down through generations of the Mbature family and neighboring smallholders. In recent years, the estate has invested in expanding plantings, renewing trees, and refining processing protocols to maintain consistency and quality. 

Kamavindi Factory is located in Kirinyaga County on the southern foothills of Mount Kenya and is closely associated with the Mbature family, one of the long-standing farming families in the region. Originally established as a modest family operation, Kamavindi has evolved into a highly regarded producer within Kenya’s specialty sector.

The farm sits at approximately 1,600–1,800 metres above sea level, an altitude range ideal for slow cherry development. The area benefits from rich volcanic red soils, consistent rainfall patterns, and cool night temperatures that create significant diurnal shifts. These conditions encourage gradual sugar accumulation and dense seed formation.

This lot is a single-variety SL34 selection. SL34 was originally selected in Kenya for its cup quality, adaptability, and deep root system. While less disease-resistant than newer cultivars, SL34 remains highly prized for its ability to perform exceptionally well at higher elevations, producing coffees with pronounced clarity, layered sweetness, and firm structural acidity when farmed and processed carefully.

Cherries are selectively hand-picked at full ripeness and delivered promptly for processing. Upon intake, cherries undergo careful sorting before pulping. Fermentation is carried out in tanks under controlled conditions to break down mucilage evenly, followed by thorough washing with fresh water. A clean water soak is often applied to further stabilize the parchment. Drying takes place on raised African beds, where parchment is turned frequently over a period of roughly 10–14 days until optimal moisture content is achieved. After drying, the coffee is rested to allow internal moisture to equalize before milling and grading. The AA designation reflects the largest screen size and highest density fraction from the harvest.

Kamavindi is deeply rooted in family-led farming, with knowledge passed down through generations of the Mbature family and neighboring smallholders. In recent years, the estate has invested in expanding plantings, renewing trees, and refining processing protocols to maintain consistency and quality. Alongside production, Kamavindi places strong emphasis on sustainability, worker welfare, and long-term soil health, ensuring that the farm remains productive and resilient for future generations.

Variety : SL34 
Altitude : 1700 masl
Process : Washed
Origin : Embu