About the Coffee
Kenya Natural Process
For this natural process, fully ripe coffee cherries are carefully selected and sealed in yellow polyethylene bags, creating an oxygen-limited environment for 72 hours of controlled fermentation. After fermentation, the cherries are removed from the bags and spread evenly on raised drying beds. They are turned regularly and protected from rain and nighttime moisture, then slowly sun-dried for approximately 28 days, depending on weather conditions. This extended drying period allows the fruit sugars to develop fully, producing a sweet, fruit-forward coffee with rich body, layered complexity, and pronounced natural fruit character.
About
Kamavindi
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 Kamavindi.
