Kenya Peter Mbature, Kamavindi - AB
Our very first opportunity to try Peter Mbature’s coffee from Kamavindi Estate was from another prominent Nordic roastery in Scandinavia, which released several of his lots; we brewed up the bag we received as a pour-over, and from the very first sip were blown away by the layered complexity, sweetness, and overall dynamic presence Peter’s offerings possess. We knew immediately that we had to get in touch with Mr. Mbature and the Kamavindi team to begin establishing a relationship with them this season, and this offering, an AB separation, represents the first fruits of this new partnership. This offering presents an abundance of deep, black, juicy elderberry immediately in the cup, followed by the tempered aromatic acidity of dried orange and the delicate, light body and flavor of Yunnan black tea on the finish.
Kamavindi Estate was originally founded by Peter’s grandfather, John Mbature, when Kenya was still under British colonial rule. At first, the farm consisted of 20 hectares and only 100 trees, which was the legal limit that native Africans were permitted to plant at that time. In 1961, however, after this restriction was lifted, John planted an additional 500 trees on the estate. Today, the farm is made up of over 10.000 trees—7.000 of which are SL28, 3.000 of which are Ruiru 11 and batian, and the original 100 trees, which are SL34. Kamavindi is also the very first Kenyan estate to grow the highly-prized gesha varietal, of which they have 300 trees.
This offering is composed of the four most common Kenyan varietals, SL28, SL34, Ruiru 11, and batian. SL28 is perhaps the most lauded common African cultivar for its quality and strong drought resistance. It is a cultivar of the bourbon genetic group which was first released by Scott Agricultural Laboratories in 1935 in Kabete, Kenya. It quickly became dominant throughout Kenya and has now spread beyond East Africa to Central and South America, due to its high potential for quality. SL34 is an African coffee cultivar of the typica genetic group, prized both for its quality and strong resistance to coffee berry disease. It was first selected from a single tree on the Loresho Estate in Kabete, Kenya by Scott Agricultural Laboratories, and released for cultivation in the late 1930s. Today, most SL34 trees remain confined to Kenya. Ruiru 11 is a composite variety, whose female parent is catimor, and whose male parents include several varietals—sudan rume, K7, SL28, N39, and others. It was created in direct response to an epidemic of coffee berry disease which occurred in 1968, and led to a 50% decrease in Kenya’s coffee production that year. After much research, Ruiru 11 was released for cultivation in 1985 by the Ruiru Coffee Research Station. This varietal is known for its disease resistance, as intended, and good quality potential when grown at altitude. Finally, batian is a varietal that is composed of several other varietals, namely, SL28, SL34, sudan rume, 39, K7, SL4, and timor hybrid. It was first created by the Coffee Research Station in Ruiru, Kenya in 2010, and cultivated there for its resistance to leaf rust. Batian trees are on the tall side, and are known for their potential for quality at altitude, and disease resistance.
To maintain the integrity of the delicate flavor-balance present in this coffee, we recommend enjoying it black.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
Our very first opportunity to try Peter Mbature’s coffee from Kamavindi Estate was from another prominent Nordic roastery in Scandinavia, which released several of his lots; we brewed up the bag we received as a pour-over, and from the very first sip were blown away by the layered complexity, sweetness, and overall dynamic presence Peter’s offerings possess. We knew immediately that we had to get in touch with Mr. Mbature and the Kamavindi team to begin establishing a relationship with them this season, and this offering, an AB separation, represents the first fruits of this new partnership. This offering presents an abundance of deep, black, juicy elderberry immediately in the cup, followed by the tempered aromatic acidity of dried orange and the delicate, light body and flavor of Yunnan black tea on the finish.
Kamavindi Estate was originally founded by Peter’s grandfather, John Mbature, when Kenya was still under British colonial rule. At first, the farm consisted of 20 hectares and only 100 trees, which was the legal limit that native Africans were permitted to plant at that time. In 1961, however, after this restriction was lifted, John planted an additional 500 trees on the estate. Today, the farm is made up of over 10.000 trees—7.000 of which are SL28, 3.000 of which are Ruiru 11 and batian, and the original 100 trees, which are SL34. Kamavindi is also the very first Kenyan estate to grow the highly-prized gesha varietal, of which they have 300 trees.
This offering is composed of the four most common Kenyan varietals, SL28, SL34, Ruiru 11, and batian. SL28 is perhaps the most lauded common African cultivar for its quality and strong drought resistance. It is a cultivar of the bourbon genetic group which was first released by Scott Agricultural Laboratories in 1935 in Kabete, Kenya. It quickly became dominant throughout Kenya and has now spread beyond East Africa to Central and South America, due to its high potential for quality. SL34 is an African coffee cultivar of the typica genetic group, prized both for its quality and strong resistance to coffee berry disease. It was first selected from a single tree on the Loresho Estate in Kabete, Kenya by Scott Agricultural Laboratories, and released for cultivation in the late 1930s. Today, most SL34 trees remain confined to Kenya. Ruiru 11 is a composite variety, whose female parent is catimor, and whose male parents include several varietals—sudan rume, K7, SL28, N39, and others. It was created in direct response to an epidemic of coffee berry disease which occurred in 1968, and led to a 50% decrease in Kenya’s coffee production that year. After much research, Ruiru 11 was released for cultivation in 1985 by the Ruiru Coffee Research Station. This varietal is known for its disease resistance, as intended, and good quality potential when grown at altitude. Finally, batian is a varietal that is composed of several other varietals, namely, SL28, SL34, sudan rume, 39, K7, SL4, and timor hybrid. It was first created by the Coffee Research Station in Ruiru, Kenya in 2010, and cultivated there for its resistance to leaf rust. Batian trees are on the tall side, and are known for their potential for quality at altitude, and disease resistance.
To maintain the integrity of the delicate flavor-balance present in this coffee, we recommend enjoying it black.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
Our very first opportunity to try Peter Mbature’s coffee from Kamavindi Estate was from another prominent Nordic roastery in Scandinavia, which released several of his lots; we brewed up the bag we received as a pour-over, and from the very first sip were blown away by the layered complexity, sweetness, and overall dynamic presence Peter’s offerings possess. We knew immediately that we had to get in touch with Mr. Mbature and the Kamavindi team to begin establishing a relationship with them this season, and this offering, an AB separation, represents the first fruits of this new partnership. This offering presents an abundance of deep, black, juicy elderberry immediately in the cup, followed by the tempered aromatic acidity of dried orange and the delicate, light body and flavor of Yunnan black tea on the finish.
Kamavindi Estate was originally founded by Peter’s grandfather, John Mbature, when Kenya was still under British colonial rule. At first, the farm consisted of 20 hectares and only 100 trees, which was the legal limit that native Africans were permitted to plant at that time. In 1961, however, after this restriction was lifted, John planted an additional 500 trees on the estate. Today, the farm is made up of over 10.000 trees—7.000 of which are SL28, 3.000 of which are Ruiru 11 and batian, and the original 100 trees, which are SL34. Kamavindi is also the very first Kenyan estate to grow the highly-prized gesha varietal, of which they have 300 trees.
This offering is composed of the four most common Kenyan varietals, SL28, SL34, Ruiru 11, and batian. SL28 is perhaps the most lauded common African cultivar for its quality and strong drought resistance. It is a cultivar of the bourbon genetic group which was first released by Scott Agricultural Laboratories in 1935 in Kabete, Kenya. It quickly became dominant throughout Kenya and has now spread beyond East Africa to Central and South America, due to its high potential for quality. SL34 is an African coffee cultivar of the typica genetic group, prized both for its quality and strong resistance to coffee berry disease. It was first selected from a single tree on the Loresho Estate in Kabete, Kenya by Scott Agricultural Laboratories, and released for cultivation in the late 1930s. Today, most SL34 trees remain confined to Kenya. Ruiru 11 is a composite variety, whose female parent is catimor, and whose male parents include several varietals—sudan rume, K7, SL28, N39, and others. It was created in direct response to an epidemic of coffee berry disease which occurred in 1968, and led to a 50% decrease in Kenya’s coffee production that year. After much research, Ruiru 11 was released for cultivation in 1985 by the Ruiru Coffee Research Station. This varietal is known for its disease resistance, as intended, and good quality potential when grown at altitude. Finally, batian is a varietal that is composed of several other varietals, namely, SL28, SL34, sudan rume, 39, K7, SL4, and timor hybrid. It was first created by the Coffee Research Station in Ruiru, Kenya in 2010, and cultivated there for its resistance to leaf rust. Batian trees are on the tall side, and are known for their potential for quality at altitude, and disease resistance.
To maintain the integrity of the delicate flavor-balance present in this coffee, we recommend enjoying it black.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
