Kenya Kamavindi AA - Natural

Altitude: 1,650–1,750 masl

Variety : SL Series

Process : Natural

Producer : Peter Mbature

Origin : Embu County

Plum, Red Grapes, Panela Sugar, Red Wine

Kamavindi Coffee Lab is a specialty coffee estate and processing center located in the highlands of Embu County, near the slopes of Mount Kenya. The farm is managed by producer Peter Mbature and his family, and has developed a strong reputation for producing high-quality Kenyan coffees with a focus on innovation and sustainability.

During our visit this year, we had the opportunity to meet the team at Kamavindi Coffee Lab, explore their processing facilities, and better understand their approach to coffee production. This direct visit also marked the beginning of our relationship with them, and we are now proudly sourcing coffee directly from their estate.

Kamavindi is known for combining traditional Kenyan varieties such as SL28 and SL34 with experimental processing methods, including natural and anaerobic fermentations. Their approach highlights both precision and creativity, resulting in coffees that are clean yet expressive.

The cup profiles from Kamavindi are often vibrant and complex, featuring notes of red berries, stone fruits, red wine, and panela-like sweetness. These coffees are especially appreciated for their juicy acidity, elegant structure, and layered fruit complexity.

Through close collaboration and direct sourcing, we aim to showcase the unique character of Kamavindi’s coffees and the dedication behind every harvest.