Kamavindi, Kenya, Kamavindi Estate, Peter Mbature, Washed SL28/34 AA

The best washed Kenyan we've ever tried. A sensational washed SL28/34 from Peter Mbature's Kamavindi estate in Embu, Kenya.Some coffees don't need a name, this is one of them.  

Kamavindi's rise has been meteoric. Year on year quality has raised their profile and Patrick Rolf from April's adoption of this coffee into his competition performances in the WBCs has thrown into the limelight for its production of incredible Kenyan coffee. 

Kamavindi operates differently to typical Kenyan washing stations. They grow and process their own coffee, giving them a unique amount of control over the coffee they grow. Disciplined cherry selection, fermentation management, water-temperature control and grading, giving the farm a high degree of consistency and incredible results. 

Expect a refined and complex flavour profile that's exceptionally clean. Perfect for pourover menus, or a special espresso option that reminds people how how much incredible flavour washed coffees have to give. 

Tasting Notes: Ripe Tomatoes, Preserved Plums, Black Tea, Rose

Farm: Kamavindi, Peter Mbature

Elevation: 1680m

Process: K72 Washed AA

Varietal: SL28/34 separation

About the Producer: Kamavindi Estate is a family-owned coffee farm in the highlands of Embu County, central Kenya, set among the slopes and cloud cover of Mount Kenya. Its story began with Peter’s grandparents, who cultivated coffee during a time when local farmers were limited to just 100 trees. Today, the estate has grown to approximately 10,000 coffee trees, with SL28, SL34 and Ruiru 11 at its core, alongside a small but ambitious planting of Geisha.

Unlike producers who rely entirely on cooperative infrastructure, Kamavindi manages its own harvesting and processing. The estate’s traditional washed coffees are supported by disciplined cherry selection, fermentation management, water-temperature control and grading, giving the farm a high degree of consistency. Peter also shares processing knowledge with neighbouring farmers, helping more producers in Embu connect with quality-focused markets.

Alongside this stable foundation, Kamavindi is now exploring more precise processing. Recent experiments include extended low-temperature fermentation, slow fermentation using cold spring water, and controlled dark-room temperature and humidity trials. These developments are not about chasing extreme flavours, but about building a more detailed expression of the estate’s terroir while preserving the calm, careful character that defines Kamavindi.

Process Details: The K72, or Kenya 72-Hour Fermentation Washed process, is an extended and highly meticulous washed-processing method. Unlike a conventional washed process with one fermentation stage, K72 uses three separate 24-hour fermentation cycles.

After the coffee cherries are carefully sorted and depulped, the beans—still coated in mucilage—are submerged in water and left to ferment for 24 hours. The fermentation water is then drained, and the coffee is thoroughly washed before being placed in fresh, clean water for another 24-hour fermentation period.

This process is repeated three times, creating a total fermentation time of approximately 72 hours. The repeated water changes encourage a clean, controlled fermentation while gradually removing the remaining mucilage. After the final cycle, the coffee is washed thoroughly and dried slowly on raised beds until it reaches the desired moisture content.

Drying generally takes between five and ten days, depending on sunlight, humidity, and airflow. The coffee is covered during rain and at night to prevent moisture reabsorption. Drying continues until the beans reach a stable moisture content of approximately 10–12%.

This extended washed process produces a remarkably clean cup with bright acidity, clarity, and a refined, layered character.