AA Mixed Varietals – Kamavindi, Embu County

This meticulously managed AA lot of mixed varietals comes from Peter Mbature and his team at Kamavindi Coffee, located in Embu County, north of Nairobi. This is the first season April has been able to access separated lots from this site.

Peter’s deep understanding of varietal morphology allows for precise picking at peak ripeness—even with varying visual cues between varietals. This attention to detail is a hallmark of Kamavindi’s approach.

After harvesting, cherries undergo flotation and skimming before being processed through a two-disk pulper. The parchment then ferments for 20 hours, followed by a light wash to remove mucilage. A second 20-hour hold precedes a final washing, after which the parchment is transferred to raised beds.

Throughout this process, close control of mass and tank temperature ensures clean fermentation, minimising any volatile or acetic acid development. This focus on precision is essential for achieving exceptional uniformity in the final cup.

The drying phase spans 14 to 18 days inside a temperature-controlled room, never exceeding 24°C. In Kenya’s variable climate, this level of control is vital—ensuring consistent and stable drying despite unpredictable rainfall.

This marks April’s second season working with Peter and Kamavindi. The quality and consistency of the coffee continue to stand out, and April looks forward to building further on this collaboration.

Available in either Filter or Espresso roasts.

Flavor notes: Blackberries, Red Apple & Florals
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What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.