Three Marks Coffee - Kamavindi Kamathura - Washed | Kenya

Kenya — Kamavindi Coffee "Kamathura" Batian, Ruiru 11, SL28, SL34 (Washed)

Tastes Like — 🫐 Raspberry • 🍵 Black Tea • 🍮 Crème Brûlée

DETAILS

• Producer: Kamavindi Coffee (Smallholder Farmers)

• Washing Stations: Kathande, Kanja, Miiri and Giakanja Factories

• Region: Embu, Kenya

• Varietal: Batian, Ruiru 11, SL28, SL34

• Process: Washed

• Altitude: 1650–1800 MASL

• Suggested for: Espresso / Filter

• Size: 250g / 1kg

INTRO

Kamathura is a name coined from two words: "KAMA" for Kamavindi, and "THURA," which means "select" or "selection" in the native languages around Mount Kenya. Kamathura, therefore, means "Kamavindi's Selection"—a lot thoughtfully created with quality in mind.

THE PRODUCER

Kamavindi Coffee is a family run business in Embu, Kenya, founded in 1958 and now operating its own training centre and cupping lab. Through their Kamavindi Coffee Lab initiative, they train cooperative societies and factories on processing and post-harvest practices, as well as help them connect directly to international buyers.

Each individual component of this lot is cupped, graded and selected based on profile and score, with only those meeting strict standards included. Farmers whose coffees are selected are then offered a premium for that quality, reflecting Kamavindi's commitment to rewarding excellence at the smallholder level.

THE PROCESS

The Washed process across Kathande, Kanja, Miiri and Giakanja Factories involves:

• 🍒 Hand-Picking — Only ripe red cherries delivered to each factory

• 👁️ Sorting and Floating — Density sorting before pulping

• 🔧 Evening Pulping — Pulping takes place in the evening after sorting is completed

• 🧪 First Fermentation — 20 hours dry fermentation

• 🚿 Intermediate Wash — Removes mucilage between fermentation stages

• 🧪 Second Fermentation — A further 20–24 hours in fermentation tanks

• 🚿 Final Washing and Grading — Thorough washing following second fermentation

• ☀️ Raised Bed Drying — 14–21 days, depending on weather

This meticulous double fermentation process, combined with strict lot selection, creates the refined balance of fruit and richness that defines Kamathura.

THE CUP

Bright raspberry leads the cup, layered with delicate black tea and a rounded crème brûlée sweetness. A thoughtfully selected lot from smallholder farmers across Embu, reflecting Kamavindi's rigorous quality standards and decades of commitment to their farming communities.

Flavour Notes

• 🫐 Raspberry

• 🍵 Black Tea

• 🍮 Crème Brûlée