SEY COFFEE
SEY - Mbature Family KAMAVINDI ESTATE - LOT #2 | Kenya - Washed - SL*
SEY - Mbature Family KAMAVINDI ESTATE - LOT #2 | Kenya - Washed - SL*
Origin: Kenya
Tasting Notes: Rose Hips, Candied Orange, Currants
Process: Hand-picked at peak ripeness. Hand-sorted and floated to further remove defects. De-pulped on the day of harvest. Mixed to ensure uniform distribution. Dry-fermented for 18–20 hours in darkness. Washed and turned repeatedly in fresh water until the post-washing water remains clean. Dry-fermented for an additional 24 hours. Washed, then floated through channels to sort by density and remove any remaining defects. Dried on raised beds under shade nets until moisture content reaches 16%, then moved to upper beds to finish drying to ~10.5%.
Varieties: SL*
Region: Embu
Elevation: 1680 masl
Harvest: November 2025
Recommended Brew: Filter
Roast Date:
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From SEY
This is our second release of the season from Kamavindi. Kamavindi is one of our main collaborators in Kenya, and the center of our ongoing exploration of Kenyan varieties and lot separations. In the cup we find rose hips, candied orange, and currants.
ABOUT THE MBATURE FAMILY
Kamavindi was founded in 1958 by the late John Njiru Mbature during British colonial rule. Originally a 20-hectare (~50-acre) farm, it began with just 100 coffee trees—the legal limit for native Africans at the time. When restrictions were lifted in 1961, John planted an additional 500 trees. Over the years, Kamavindi expanded to 10,000 trees, with 7,000 SL28 and 3,000 Ruiru 11. Now managed by Peter Mbature, his mother Hellen Weveti, and his sister Gladwell Wanjira, the farm is transitioning to a full SL28 planting. They are also establishing a training center to educate farmers and coffee buyers on processing and farm management, further investing in the future of Kenyan coffee.
ABOUT SL*
Last year, we released this selection as SL34. However, recent genetic testing on this farm and other farms has begun to challenge long-held assumptions about which varieties are actually being cultivated in Kenya. At this time, we believe this particular lot comprises SL34, and SL9. This remains an ongoing research project, and we will share the updated findings as the mystery unfolds!
