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HomeCoffeesKamavindi - Kenya
Kenya

Kamavindi - Kenya

Washed

Roasted by Tandem Coffee Roasters

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryTandem Coffee Roasters· Maine, USA
FarmKamavindi Estate, Kenya✓
ProducerPeter Mbature
ProcessWashed["Coffee-Africa", "kamavindi", "Single origin", "washed"]✓
HarvestNovember✓
Altitude—
ClimateTemperate oceanic
Varieties—
RoastMedium✓
Tasting notescurrant, dark fruit, grapefruit, juniper, hibiscus tea✓

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

Flavor Profile

5NOTES
  • currant
    Fruity › Berry
  • dark fruit
    Fruity › Berry
  • grapefruit
    Fruity › Citrus › Grapefruit
  • hibiscus tea
    Floral › Black Tea
  • juniper
    not on the wheel

Supply Chain

  1. Farm

    Kamavindi Estate, Kenya

    Grown by Peter Mbature

  2. Harvest

    November

    stated by the roaster, no harvest year to match on

  3. Roastery

    Tandem Coffee Roasters

  4. Coffee· viewing

    Kamavindi - Kenya

Keep exploring the atlas

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

Tastes similarKamavindiKamavindi AA - 2022 KenyaKamavindi - Kenya - Washed SL28 & SL34(AA)Kamavindi - Kenya - Washed SL28 & SL34 (AA)Kenya - Kamviu / ちょっとお得な500GKenya WahunduraMore from this producerPeter Mbature7More from this farmKamavindi Estate8 moreSimilar flavour profilecurrant, dark fruit, grapefruit408Same processWashed13025From the same originKenya1439More from this roasterTandem Coffee Roasters17 coffees
Community

Brew recipes

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

ProcessWashedRoastMedium
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