Kenya - Kamavindi Estate PB

Kenya — Kamavindi Estate PB-26

Tastes Like — 🍊 Grapefruit • 🍎 Crisp Apple • 🥤 Cola • 🍇 Raisin

DETAILS

• Producer: Kamavindi Estate

• Region: Embu County, Kenya

• Varietal: SL28 Peaberry

• Process: Washed

• Altitude: ~1680 masl

• Roast Level: Moderate (Filter)

• Size: Seasonal / Archive Release

INTRO — A Classic Kenyan Expression from Onyx Coffee Lab

Onyx Coffee Lab is delighted to present Kenya — Kamavindi Estate PB-26, an exceptional single-origin that highlights the renowned clarity and vibrant acidity for which Kenyan coffees are celebrated. Sourced from Kamavindi Estate on the fertile southeastern slopes of Mount Kenya, this peaberry lot reflects both the meticulous practices of its producers and Onyx’s commitment to sourcing coffees with distinctive terroir-driven profiles.

THE PRODUCER — Kamavindi Estate: A Legacy of Quality

Kamavindi Estate is a third-generation, family-run coffee farm in Embu County, established in 1958 and now continued by the Mbature family. Rooted in deep expertise and a passion for excellence, this estate cultivates specialty Arabica on volcanic soils that give Kenyan coffees their electrifying acidity and crystalline fruit character.

The SL28 varietal — here in its peaberry form — thrives at high altitude, producing dense beans with concentrated sweetness and structural nuance. Through careful cultivation and on-site processing, Kamavindi’s team ensures each lot expresses clarity, balance, and regional identity.

THE PROCESS — Washed Precision on Raised Beds

Kamavindi Estate PB-26 follows the washed process, a method that accentuates brightness and purity in the cup:

🍒 Selective Hand Picking — Only ripe, uniform cherries are chosen
💧 Depulping & Brief Fermentation — Mucilage is removed and the beans are fermented to clarify fruit character
☀️ Raised Bed Drying — Even airflow and careful monitoring ensure balanced drying

This traditional Kenyan methodology emphasises clarity, structural acidity, and a focused sweetness that shines through in filter brewing.

THE CUP — Bright, Crisp, and Complex

In the cup, Kamavindi Estate PB-26 delivers a quintessential Kenyan profile: punchy acidity with refined fruit sweetness and a crisp, clean finish.

Flavour Notes

🍊 Grapefruit — zesty citrus brightness with tangy lift
🍎 Crisp Apple — fresh, juicy acidity that adds clarity
🥤 Cola — subtle sweet-spice undertone for complexity
🍇 Raisin — richer fruit sweetness on the finish

This coffee is vibrant yet balanced — a testament to both Onyx’s roast approach and Kamavindi’s terroir. Layered and expressive, it exemplifies Kenya’s world-famous specialty coffee tradition in every sip.

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 6-12 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 - should we have any left in stock!). 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.