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A Stunning Showcase of Variety, Terroir & Meticulous Farming

Kenya Kamavindi Gesha

This is one of the most thrilling and dramatic coffees we have ever tasted from Kenya. With less than 70 pounds produced this year, we are lucky to offer this coffee to you. 

Kenya Gesha is extremely rare. As far as we know, this is the only farm in Kenya producing this coveted variety. The coffee received customized fermentation, combining two methods: 24 hours in dry fermentation common to Kenya and 24 hours under water, the traditional Ethiopian practice of fermenting. After fermentation, the coffee was washed and moved to raised beds for drying and curing. 

The aromatic profile of this coffee is distinctly gesha-like with intense notes of lily of the valley and honeydew. In the cup a lustrous brightness evokes lemon candy and lime. The mouthfeel is rich and dense with a pleasant creaminess, articulated by a lime-like structure that carries through into a complex and drawn-out finish. 

This coffee will surprise and inspire you!

Kenya Kamavindi Wemba AA

This lot features one of the world’s most distinctively fruity and bright coffee varieties, SL28. True to form, this offering delivers the distinct black currant note which Kenyan coffee is known for, with an added floral complexity and clarity that takes it to the next level. 

While most Kenyan coffees are a blend of varieties, this is a single varietal lot prepared exclusively for Wonderstate. The results are a cup that is incredibly unique and full of character. The coffee's processing--which included an experimental double fermentation process--further developed the dynamic complexity before the coffee was carefully dried on raised beds. 

While lovers of Kenyan coffees may be familiar with the coveted SL28 variety, it's rare to see it on its own. We’ve gone further and screened the largest beans from Peter’s Wemba lot, which offers the unique opportunity to taste the complexity of our favorite SL28 selection from his farm.   

About the Producer

Peter Mbature and his wife, Gladys, are some of the most earnest and passionate coffee farmers we have ever met and together they own a small farm, Kamavindi Estate, where they manage 10,000 trees. Peter’s grandfather planted the 7.5 Hectare farm in 1958 at a time when Indigenous peoples were only permitted to plant 250 trees in total. The expansion is a testament to the work put in by the Mbature family to develop their farm. 

These two exceptional coffees are part of our ongoing partnership with Peter, and the SL28 variety was prepared exclusively for Wonderstate. It bears the name Wemba, which is a hybrid of Peter's late mother's and father's names. Given the quality of this lot, the name is both a celebration and a testament to the hard work and dedication of Peter's ancestors. 

We think Peter has created one of the most dynamic ranges of coffees we have ever experienced from Kenya, and we are thrilled to release these rare beauties out into the world. 


Gesha Brew Recipe

Given the small and precious amount of this coffee, we recommend making single brews and tweaking as you go to fall into your perfect brewing parameters. Here's how we’re approaching it:

Hario V60

Grind Size: About table salt size

Coffee: 15 grams

Water Temperature: 205F (or allow water to boil and then sit for 1 minute before using)

Total Water: 235 grams

First pour is going to be smaller than usual, in order to boost aromatic elements earlier in the brew. Use just 35 grams water during the first pour, then allow the coffee to bloom for 25 seconds.

For the second pour, start slowly in the center, focusing most of the water in the very center of the V60 brew bed, aiming for 85-90 grams total after this pour. Wait another 10 to 15 seconds before your next pour.

The third pour should take you up to about 135-40 grams water total, focusing the pour on the center of the V60 and then making small circles as you move toward the edge of the brewer. Do not pour directly onto the filter. 

The fourth pour should be similar to the last, focusing on pouring slowly and making small circles, reaching 185 grams water thus far. 

For the final pour, stop when you reach 235 grams. Give the V60 a quick stir in order to evenly extract all the coffee. The goal should be a total of 3 minutes brew time, with a flat brew bed. Flatness ensures there was an even extraction, resulting in more flavor in the cup.

By using a little less water than typical, we hope to bring forth more intensity, clarity, and complexity in the cup. More frequent pours increase the level of extraction via agitation. This roast is very light and a lower water-to-coffee ratio can be used to achieve ideal strength and complexity. Lastly, we're shooting for 3 minutes, which will help give an even amount of acids and solubles in the final brew, resulting in better texture and sweetness. 

If you find this brew to be too strong, increase the final water to 260 grams total, which will create a softer overall cup profile. You can also slightly coarsen your grind size to achieve a softer brew. If you want more strength, decrease the amount of water used to 210 grams total, or grind slightly finer. 

Cheers and enjoy this exceptional coffee!