Kamavindi Kamathura

The coffee is hand picked, ensuring only ripe red cherries are delivered to each factory.

Pulping takes place in the evening after sorting and floating are completed.

The coffee undergoes a double fermentation: an initial 20 hours of dry fermentation, followed by an intermediate wash to remove mucilage, then another 20 to 24 hours in fermentation tanks before the final washing and grading.

The parchment is dried on raised beds for 14 to 21 days, depending on weather.

Kamavindi Coffee is a family run business in Embu, Kenya, founded in 1958 and now operating its own training center 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.

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.”

This lot is thoughtfully created, with quality in mind. These are coffees whereby each individual component is cupped, graded and selected based on profile, score and only ones that meet strict standards are included.

Farmers’ coffees that are selected and then offered a premium for that quality.

Variety Batian, Ruiru 11, SL28, SL34
Process Washed
Producer Kamavindi Coffee
Farm Smallholder Farmers

Washing Station Kathande Factory, Kanja Factory, Miiri Factory and Giakanja Factory
Region Embu

Altitude 1650 - 1800 masl

Suggested for Espresso / Filter