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Kenya, Kamathura II, Nyeri
$20.00
We Taste: Cocoa, sweet spice, toasted walnut, maple candy, toffee, raisin
Origin: Kenya
Region: Nyeri & Embu Counties
Farm/Washing Station/Mill - Kamavindi Coffee Lab
Variety: SL-28, SL-34, Batian, and Ruiru II
Altitude: 1,650 - 1,800 masl
Process Method: Washed, dried on raised beds for 14 to 21 days
Roast Level: Origin
Coffee Info/Story: Kamathura is the name given to carefully curated lots built from various factories around Kenya. Some of the factories that could be incorporated into these lots are Kathande Factory (Kagaari North FCS) and Kanja Factory (Kagaari North FCS) in Embu County, as well as Miiri Factory (Iria-ini FCS) and Giakanja Factory (Giakanja FCS) in Nyeri County. Together, these stations can represent upwards of nearly 5,000 smallholders whose farms sit between 1,650 and 1,800 meters above sea level. These lots are composed of Kenya’s classic varieties: SL-28, SL-34, Batian, and Ruiru II.
The coffee is hand-picked, ensuring only ripe red cherries are delivered to each factory. Pulping takes place in the evening after sorting and floating are completed. The coffee undergoes a double fermentation: an initial 20 hours of dry fermentation, followed by an intermediate wash to remove mucilage, then another 20 to 24 hours in fermentation tanks before the final washing and grading. The parchment is dried on raised beds for 14 to 21 days, depending on weather.
Kamathura is a name coined from two words: “KAMA” for Kamavindi, and “THURA,” which means “select” or “selection” in the native languages around Mount Kenya. Kamathura, therefore, means “Kamavindi’s Selection.”
This lot is thoughtfully created, with quality in mind… these are coffees whereby each individual component is cupped, graded and selected based on profile, score and only ones that meet strict standards are included. Farmers’ coffees that are selected and then offered a premium for that quality.
Kamavindi Coffee is a family-run business in Embu, Kenya, founded in 1958 and now operating its own training center and cupping lab. Through their Kamavindi Coffee Lab initiative, they train cooperative societies and factories on processing and post-harvest practices, as well as help them connect directly to international buyers.- The Coffee Quest
Roasting Notes: Coming soon...
Sourcing Notes: Coming soon...
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