It has been quite some time since we had a coffee from Kenya in the lineup—and wow have we been missing out! Coffees from Kenya, especially those of the SL family of varietals, have a distinct and wholly unique flavor profile that truly keeps you coming back for more! As we've been experimenting with this coffee across brewing methods, the theme has been "where did the coffee go?" You'll have finished the cup before you know it! 

Roasted to a shade past "light" (2 of 5 on our scale) we find a very unique balance of sweetness and acidity is achieved by this bean. Filter-based brewing methods have proved to be where this coffee shines most. We certainly wouldn't stop anyone from using it on espresso—this one just requires a high level of skill to achieve that perfect shot. In the cup we're tasting cocoa nibs, a dancing acidity reminiscent of blackberry juice, rounded out with plum and caramelized sugars on the finish. This is definitely a coffee that has several different stages of flavor across temperatures! 

Kenya is among the more unique coffee regions with a flavor profile that cannot be compared to anything else out of Africa or the Americas. We think you should give it a try!

This coffee is produced by Kamavindi Coffee and imported in partnership with The Coffee Quest. Here's a word from the importer: 

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.

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.

What We Taste: Cocoa nibs, blackberry, plum, caramelized sugar, dazzling acidity, velvety texture.
Process: Washed
Varietals: SL-28, SL-34, Batian, and Ruiru II
Altitude: 1650-1800 masl
Roast Level: 2 (Scale of 1 being lightest to 5 being darkest)

NOTE: Product images are only for illustration purposes. Actual packaging may vary slightly.