We recommend this coffee if you brew it with a filter, a French press or other soft brewing methods, and if you’re looking for a fruity coffee with floral notes.
Fresh, delicate, fruity and floral: we loved this magnificent signature blend from Peter Mbature from the very first sip! For amateurs of smooth filter coffee, this fresh Kenyan harvest is a real treat.
The Mbature family is now in its third generation of coffee growers, but their Kamavindi estate is more than just a farm. It is a training centre, an innovative platform and an import company specialising in typical Kenyan Arabica varieties such as SL28, SL34 and Ruiru 11. Peter Mbature is internationally recognised for his work on quality, terroir and supporting farmers.
This lot is thoughtfully created with quality in mind and is fully washed. 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.
