Origin: Embu & Nyeri, Murima, Kenya

Washing Station: Kathande Factory, Kanja Factory, Miiri Factory, Giakanja Factory

Process: Washed (double fermentation

Varieties: Sl-28, Sl-34, Baitan, Ruiru ll

Altitude: 1650-1800 masl

Importer: The Coffee Quest

Roast: Medium-Light

Notes: Blackberry Jam, Cola, Lime, Date Square

Transparency: 

• We paid The Coffee Quest 6.50 USD per pound of exportable green coffee + shipping & storage fees
  

Kamathura AB, Kenya

Kamathura AB comes to us by way of Kamavindi Coffee in Kenya. Kamavindi operates out of the town of Embu, where they run a cupping lab where they train other organizations on processing and post-harvest practices.

The coffees that make up this blend are selected at local coffee washing stations that are run by cooperative societies. This washing stations act as buying stations for thousands of smallholders that grow along the sides of Murima (Mount Kenya) in the Embu and Nyeri regions.

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.

This processing is classic Kenya, and brings big juicy flavours and punchy coffees. In the cup we're getting sweet Blackberry Jam, spicy Cola, Lime, and rich and sugary Date Square. A kenyan coffee you can really sink your teeth into!

Brewing Recommendations:

Pour-over: 1:16-17 ratio, nothing crazy here, use 15g-250g as your starting point and play around with it!

Espresso: 18g-18.5g in / 37g-39g out / 27-30 seconds. Nice brightness and body on this espresso!