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HomeCoffeesKenya Kamavindi Estate PB
Embu County · Kenya

Kenya Kamavindi Estate PB

Dry Washed SL28, grown at 1680 masl

Roasted by Onyx Coffee Lab

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
FarmKamavindi Estate, Embu County, Kenya✓
Producer—
ProcessDry Washed✓
HarvestNovember✓
Altitude1680 masl✓
ClimateTemperate oceanic
VarietiesSL28✓
Roast—
Tasting notesgrapefruit, crisp apple, cola, raisin✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • grapefruit
    Fruity › Citrus › Grapefruit
  • crisp apple
    Fruity › Apple
  • raisin
    Fruity › Dried › Raisin
  • cola
    not on the wheel

Supply Chain

  1. Farm

    Kamavindi Estate, Embu County, Kenya

  2. Harvest

    November

    stated by the roaster, no harvest year to match on

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    Kenya Kamavindi Estate PB

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarKamwea EstateKamavindiKENYA | Kamundu EstateArchive: Kenya KamwangiKenya Windrush Estate AAKenya Faith EstateMore from this farmKamavindi Estate8 moreSame variety, exploredSL281494Similar flavour profilegrapefruit, crisp apple, cola658Same processDry Washed39From the same originKenya1439More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessDry WashedAltitude1680 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability