SEY Coffee - Mbature Family Field Blend Washed Lot #2 SL* | Kenya

Kenya — Mbature Family Kamavindi Estate Lot #2 SL (Washed)*

Tastes Like — 🌹 Rose Hips • 🍊 Candied Orange • 🫐 Currants

DETAILS

• Producer: Mbature Family (Peter Mbature, Hellen Weveti, Gladwell Wanjira)

• Farm: Kamavindi Estate

• Region: Embu, Kenya

• Varietal: SL* (believed SL34 and SL9)

• Process: Washed

• Altitude: 1,680 MASL

• Harvest: November 2025

• Size: 250g / 2lb

INTRO

This is our second release of the season from Kamavindi. Kamavindi is one of our main collaborators in Kenya, and the centre of our ongoing exploration of Kenyan varieties and lot separations.

THE PRODUCER

Kamavindi was founded in 1958 by the late John Njiru Mbature during British colonial rule. Originally a 20-hectare (~50-acre) farm, it began with just 100 coffee trees—the legal limit for native Africans at the time. When restrictions were lifted in 1961, John planted an additional 500 trees. Over the years, Kamavindi expanded to 10,000 trees, with 7,000 SL28 and 3,000 Ruiru 11. Now managed by Peter Mbature, his mother Hellen Weveti, and his sister Gladwell Wanjira, the farm is transitioning fully to SL28. They are also establishing a training centre to educate farmers and coffee buyers on processing methodologies and farm management, further investing in the future of Kenyan coffee.

Last year, this selection was released as SL34. However, recent genetic testing on this farm and others has begun to challenge long-held assumptions about which varieties are actually being cultivated in Kenya. At this time, it's believed this particular lot comprises SL34 and SL9—an ongoing research project, with updated findings to be shared as the mystery unfolds.

THE PROCESS

The Washed process at Kamavindi Estate involves:

• 🍒 Hand-Picking — Picked at peak ripeness

• 👁️ Hand-Sorting and Floating — Further removes defects

• 🔧 De-Pulping — Carried out on the day of harvest, mixed to ensure uniform distribution

• 🧪 First Dry Fermentation — 18–20 hours in darkness

• 🚿 Washing — Washed and turned repeatedly in fresh water until the post-washing water remains clean

• 🧪 Second Dry Fermentation — An additional 24 hours

• 🌊 Channel Floating — Washed, then floated through channels to sort by density and remove remaining defects

• ☀️ Raised Bed Drying — Dried under shade nets until moisture reaches 16%, then moved to upper beds to finish drying to ~10.5%

This meticulous double-fermentation washed process, combined with careful density sorting, creates the refined clarity and fruit complexity that defines this Kamavindi lot.

THE CUP

In the cup we find rose hips, candied orange, and currants. A refined expression from one of SEY's main Kenyan collaborators, reflecting Kamavindi's ongoing exploration of varietal separation and meticulous processing.

Flavour Notes

• 🌹 Rose Hips

• 🍊 Candied Orange

• 🫐 Currants