{"product_id":"mazelab-kamavindi-exp-honey-sl28-sl34-kenya","title":"Mazelab - Kamavindi Exp. Honey SL28 \u0026 SL34 | Kenya","description":"\u003cp\u003e\u003cstrong\u003eKenya — Mbature Family Kamavindi Estate SL28 \u0026amp; SL34 (Experimental Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Red Plum • 🍑 Dried Apricot • 🍯 Honeycomb • 🍬 Caramel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Peter Mbature, Hellen \u0026amp; Gladwell Mbature\u003c\/li\u003e\n\u003cli\u003eFarm: Kamavindi Estate\u003c\/li\u003e\n\u003cli\u003eRegion: Kibugo, Embu, Kenya\u003c\/li\u003e\n\u003cli\u003eVarietal: SL28 \u0026amp; SL34\u003c\/li\u003e\n\u003cli\u003eProcess: Honey (Experimental)\u003c\/li\u003e\n\u003cli\u003eElevation: 1,638–1,750 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eAlmost everything in Kenya is washed, so a honey out of Embu is rare to begin with — and this one is rarer still. A true experimental microlot, built from a small quantity of underripe cherries that would normally vanish into a lower grade. Red plum and dried apricot lead, honeycomb runs underneath, and caramel closes it out. In the cup: red plum, dried apricot, honeycomb, and caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eJohn Njiru Mbature planted Kamavindi in 1958, starting with the hundred trees colonial law then allowed, expanding once restrictions lifted. His son Peter farms it today alongside his mother Hellen and sister Gladwell. At the end of last year, a slow-drying indoor dark room was introduced to dry the coffee more gently and hold onto clarity, sweetness, and structure — exactly the setup this experimental lot was built for. Kamavindi is also where what may be the first Geisha ever cultivated in Kenya was found.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot began as a small quantity of underripe cherries, separated out from the estate's highest quality coffee rather than sent through the mill with everything else. The cherries rested whole for about three days, allowing them to continue developing, before being pulped. The sweet mucilage stayed on the parchment right through drying — where a washed lot has all of it stripped away first.\u003c\/p\u003e\n\u003cp\u003eLeaving the mucilage on through the gentle dark-room drying is the defining step — it's what pulls the fruit away from the sharp blackcurrant of the estate's washed lots and into something rounder, building the red plum, dried apricot, and honeycomb character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eRound and rich — red plum and dried apricot lead, honeycomb runs underneath, and caramel closes out the finish. A genuinely rare experimental result from a part of the harvest that would normally disappear into a lower grade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍑 Red Plum 🍑 Dried Apricot 🍯 Honeycomb 🍬 Caramel\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"Filter \/ 200g \/ September 8th","offer_id":58757411930486,"sku":"MAZELAB-KAMAVINDI-EXP-AND-SL28-SL34-HONEY-FIL-200G-SEP08","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KAMAVINDIHONEY-cropped.jpg?v=1789657197","url":"https:\/\/sigmacoffee.co.uk\/products\/mazelab-kamavindi-exp-honey-sl28-sl34-kenya","provider":"Sigma Coffee UK","version":"1.0","type":"link"}