KENYA - KAMAVINDI - SL28/SL34 - WASHED

Peter Mbature is the third generation of his family to care for Kamavindi Estate in Embu, near Mt. Kenya. Today, the farm has more than 10,000 coffee trees, with Peter continuing his family’s work while placing a strong focus on quality, transparency, and direct relationships.

Our relationship with Peter is especially meaningful because Kamavindi is where the idea for Moja began. It inspired our focus on coffees traceable to one producer, one harvest, and a clear origin. Peter and Kamavindi are not simply partners; they are part of Moja’s foundation.

This lot from Kamavindi Estate is harvested through carefully planned selective picking rounds, ensuring that only fully ripe red cherries are delivered to the washing station. Harvesting at peak ripeness creates greater consistency throughout fermentation, resulting in a cleaner and more expressive cup.

After harvesting, the cherries are sorted, floated, and pulped later the same day. The coffee then undergoes a double fermentation, beginning with 20 hours of dry fermentation before an intermediate washing to remove the remaining mucilage. It is then returned to the fermentation tanks for a further 24–26 hours, followed by a final washing and grading.

The parchment is slowly sun-dried on raised African beds until it reaches an ideal moisture content, preserving the coffee's vibrant acidity, clarity, and sweetness.