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Rare

Kamavindi × Kangocho 60hr

Kamavindi × Kangocho 60hr

Country
  • Kenya
Region Embu
Producer Peter Mbature, Kangocho smallholder farmers
Farm
  • Kamavindi Estate
Varietal SL28
SL34
Altitude 1600—1700 masl
Process Double Washed (60 hours)

Omni Roast

a clean, high-definition and bright Kenyan profile with a lighter, juicy body. dark berries and redcurrant lead, followed by grapefruit brightness and lifted florals. precise and refreshing clarity first and with a juicy finish.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£15.00
£15.00
Sale sold out
incl. VAT
Size

producer / farm

this lot was processed at Kamavindi Estate by Peter Mbature, using cherries sourced through the Kangocho Factory, a well-known washing station that works with 120+ smallholder farmers. for this release, Peter collaborated with Kangocho to separate out SL28 and SL34 cherries specifically, allowing the varieties’ classic Kenyan character to show with greater definition. the result is a coffee shaped by two strengths: smallholder-grown fruit from Kangocho, and Peter’s careful, lot-driven processing at Kamavindi.

process

ripe cherries are hand-sorted and floated to remove low-density fruit, then depulped. the parchment is density-sorted in water, with the densest beans directed to fermentation tanks. fermentation is carried out in painted concrete tanks for a total of around 60 hours, with regular agitation and rinsing to keep the fermentation even and clean. after washing, the coffee is skin-dried on hessian mesh mats for one day, then moved to raised drying tables under burlap/shade nets to finish drying slowly over 12-15 days, preserving clarity and the coffee’s lifted, floral structure.