Kamavindi Coffee

Tastes Like: Raspberry, Red Wine, Elderflower

Strength: 3

Process: Natural

Roast profile: Medium 

Origin: Embu, Kenya

Best if you:

✔ Drink filter coffee

✔ Like rich fruity, floral flavours

Kamavindi; rich, fruity and truly exceptional. 

One of the most exceptional additions to our coffee range, Kamavindi is grown in the Embu region on the south-eastern slopes of Mount Kenya. Kenya is known for producing some of the world’s most distinctive and delicious coffees, and this lot stands out even among the best. Coffees from this estate have consistently placed in the top 10 at the World Barista Championships, a true testament to their exceptional quality.

Founded in 1958 by John Njiru Mbature and Anna Rwamba, the Kamavindi Coffee Estate has grown from just 100 to 10,000 trees. Today, the third-generation family-run estate specialises in premium Arabica varieties and invests heavily in careful farming and processing practices, from selective cherry picking to precise drying and rigorous cupping.

Cherries are hand-picked, sorted, and dried on raised beds under direct sunlight for up to seven days, with regular turning to ensure even drying and prevent over-fermentation.

The result is a complex and vibrant cup, with rich red wine depth, juicy blackcurrant and raspberry sweetness, and delicate floral notes of elderflower. This coffee shines when drunk black - as a pour-over or cafetiere. Our head roaster Claire says, “This is one of the tastiest Kenyans I've had all year - a truly amazing example of the best flavours of the country.”

Volcano lovers, this is a Kenyan coffee experience like no other.

Best brewing methods:

✔ V60/pour over: brings out lighter, fruity notes

✔ Espresso machine: highlights sweetness and body

How do I brew this coffee? Explore our brew guides to find the right method for you.

Kamavindi Coffee Estate's natural-processed lot from Kenya's Embu region showcases the distinctive fruit-forward character typical of natural processing. The roaster's profile—raspberry, red wine, and elderflower—suggests a coffee with both bright berry notes and deeper, wine-like complexity. Natural-process coffees tend to develop heavier fruit characteristics and fermented undertones through extended contact between the bean and cherry mucilage, which may account for the red wine dimension here.

Sourced from Kenya's coffee regions and roasted by Volcano Coffee Works, this lot represents the estate's expression of Embu terroir. If you're new to identifying these flavor descriptors in your own cup, the flavor wheel can help orient you to the raspberry and floral notes the roaster identifies.