Kamoko Village SL28 - SL34 AA Fully Washed | Kenya
£22.50
- Grapefruit, Shiso Leaf, Watermelon, Hibiscus
Additional information
Coffee Details
- Country of Origin
- Kenya
- Region
- Nyeri
- Varietal
- SL28, SL34
- Process
- Washed
- Roast Level
- Light
- Producer
- Othaya Farmers Cooperative Society
- Farm
- Kamoko Factory
- Altitude
- 1950 masl
What to expect
In the cup you can find
Grapefruit, Shiso Leaf, Watermelon, Hibiscus
Overall profile
A very well executed washed Kenyan. Bright, sweet and floral without those pesky tomato notes.
Sensory profile
- Acidity
- 2/5
- Body
- 2/5
- Sweetness
- 3/5
- Funk
- 0/3
- Adventurous
- 2/5
About Datura Coffee
Datura is a Paris micro-roastery devoted to seasonal coffees with distinctive aromatic character. The team continually adjusts each roast to reveal the coffee’s terroir and the producer’s work, aiming for the lot’s fullest expression rather than separating filter and espresso profiles.
Roaster notes
Kenya — Kamoko Coffee Factory, Othaya Farmers Cooperative Society SL28 & SL34 (Fully Washed, AA)
Tastes Like — 🌺 Hibiscus • 🍉 Watermelon • 🌿 Shiso Leaf • 🍈 Grapefruit
DETAILS
- Producer: Othaya Farmers Cooperative Society (via Kamavindi's Retro 84 project)
- Wet Mill: Kamoko Coffee Factory
- Region: Othaya, Nyeri County, Kenya
- Varietal: SL28 & SL34
- Process: Fully Washed (double fermentation), AA
- Altitude: 1,950 masl
- Harvest: June 2026
INTRO
Part of Kamavindi's Retro 84 project, which aims to create special lots focused on traditional varieties and double fermentation, working with farmers to bring back the traditional Kenyan profile. Hibiscus and watermelon lead, with a shiso leaf aromatic and grapefruit brightness. In the cup: hibiscus, watermelon, shiso leaf, and grapefruit.
THE PRODUCER
Kamavindi works with farmers to bring back the traditional Kenyan profile through Retro 84, selecting farms that grow only SL varieties. Farmers deliver their cherries to Kamoko Coffee Factory, a wet mill operated by the Othaya Farmers Cooperative Society, at 1,950 masl in Othaya, Nyeri County.
THE PROCESS
The process starts with selective picking of ripe red cherries from selected farms growing only SL varieties. At Kamoko Coffee Factory they are hand-sorted to remove underripe and overripe cherries, then pulped the same day. The coffee dry-ferments for around 20 hours, after which clean water is added to the tank to wash off excess mucilage. It's then left in the water for a second fermentation of 20 to 24 hours, then washed, graded, and placed on raised beds for final drying.
The double fermentation, first dry and then under water, is the defining step. It's the project's signature technique for bringing back the traditional Kenyan profile, and it builds the bright hibiscus and grapefruit character behind this cup.
THE CUP
Bright and aromatic: hibiscus and watermelon lead, with a distinctive shiso leaf note and a grapefruit finish. A classic SL-variety Kenyan.
Flavour Notes
🌺 Hibiscus 🍉 Watermelon 🌿 Shiso Leaf 🍈 Grapefruit
Explore more coffees
-
Onyx Coffee - Geometry
Berries • Stone Fruit • Earl Grey
-
Manhattan Coffee Roasters - Manhattan Roasters - Colombia Viani
Stonefruit • Cocoa • Grape
-
April Coffee Roasters - Costa Rica - Sustainable Profile Coffee
Milk Chocolate • Brown Sugar • Red Cherries
-
Onyx Coffee - Southern Weather
Milk Chocolate • Plum • Candied Walnuts
-
Onyx Coffee - Eclipse
Dark Chocolate • Persimmon • Molasses
-
Native - Alex Bermudez | Finca El Paraiso - Cinnamon Leche
Cinnamon • Horchata • Apple
Recently viewed
