Kamavindi Sl
Summary
Kamavindi Estate sits at 1638-1750 masl in Embu, on the windward side of Mount Kenya. Planted by John Njiru Mbature in 1958, the farm is now run by his son Peter with Hellen and Gladwell, steadily replanting toward pure SL28. This lot combines SL28 and SL34, washed in the Kenyan way, and includes a slow indoor dark-room drying project. In the cup, red currant and blackberry lead, rosehip runs through the middle, and raw sugar sits underneath.
Filter
Ratio 1:15- Coffee in
- 16 g
- Water
- 240 g
- Time
- 2:10
- Temperature
- 93°C
Grind: Medium coarse
- 0:00Pour 80 g at 93°C. Wet all the grounds evenly. No dry spots.
- 0:40Pour 80 g at 93°C. Builds sweetness and balance.
- 1:20Pour 80 g at 85°C. Pour gently and let the brew finish naturally.
Minerals 40-80 ppm. Filter SOLO / Hiflux.
Hario Switch
Ratio 1:14- Coffee in
- 14 g
- Water
- 200 g
- Time
- 2:50
- Temperature
- 94°C
Grind: Medium coarse
Jackie's competition recipe. Two identical phases — penetration, then development. Minerals 40-80 ppm. Filter SOLO / Hiflux.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Region
- Embu, Kibugu
- Producer
- John Njiru Mbature
- Altitude
- 1638 - 1750 m.a.s.l
- Variety
- SL34, SL28
- Notes
- Red Currant, Rosehip, Blackberry, Cane Sugar
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The roaster
Mazelab is a specialty coffee roaster in Prague, Czechia, the hands-on project of Jackie and Thu—life partners who met over a shared cup. They started roasting…
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