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Kenya Kamavindi Gesha

$30.00

Luxurious & Opulent

Notes of Blackberries, Passion Fruit & Jasmine

A glorious elevation of everything we love in our cups, the Kamavindi Gesha boasts of opulent stone fruit and blackberry tones, alongside luxurious floral aromas of jasmine and a tropical finish of passion fruit.

Each bag is 100g. Available in whole bean only.

 

Roast

Brightness

Body




Producer: Mbature Family

Altitude:
1600 meters
Varietals:
Gesha
Process:
Double dry fermention, both between 20-24 hours, followed by two soft washes, then dried and sorted on raised beds
Harvest:
December - January 2023
Region:
Embu County, Kenya

What We Love

The cultivation of Gesha in Kenya marks the intersection of myth and legend. The Mbature family consistently delivers coffees that are among Kenya's finest and arguably among the world's best. Combining their unwavering commitment to producing exceptional coffee with the inherent qualities of the Gesha variety has produced truly wondrous results.

The cup profile is intricate and multifaceted, showcasing the spectacular attributes of both the variety and cultivation environment. The aromatics are intensely floral, reminiscent of peach blossom and jasmine. These floral notes gracefully transition into the cup, offering flavors of jasmine tea, complemented by undertones of ripe black plum, as well as blackberries. The finish is lavished with tropical fruit notes that remind us of passion fruit. The texture is juicy, ripe, and robust, expressing an intensity only found in Kenyan coffees. 

Indisputably, the Kamavindi Gesha, which may be the world’s rarest coffee, offers a truly extraordinary experience for those seeking legendary cups. It embodies our commitment to collaborating closely with producers such as the Mbature family, whose dedication brings this exceptional coffee to life. If you're keen on savoring a unique coffee of unmatched excellence, the Kamavindi Gesha awaits.

About the Coffee

In 1930, the original Gesha seeds were harvested from the forests of Ethiopia. This botanical gem made its way to the Tanzanian Coffee Research Institute (TACRI) and subsequently embarked on a journey to the ​​Tropical Agricultural Research and Teaching Center (CATIE) in Costa Rica. From there, these precious seeds were distributed into the hands of Panamanian farmers. However, despite what we know today about its excellent quality, the Gesha variety faced a lukewarm reception among farmers in Panama, who were hesitant to embrace it, considering it less robust compared to other coffee varieties. The variety remained largely in the shadows until 2005 when Hacienda La Esmerelda won the Best of Panama competition, breaking the world record price for a lot of coffee at the time.

Following its international debut, Gesha has infiltrated coffee-producing nations across Central and South America, swiftly ascending to prominent positions in various competitions and commanding increasingly higher prices. Surprisingly, it took years for the Gesha variety to find its way back to East Africa via the Mbature Family's recent cultivation.

Their Gesha seeds were planted in 2017 but didn't bear sufficient fruit for a harvest until 2023. After picking sorting and processing, it totaled approximately one full bag of green coffee (or 60kg). They plan to harvest significantly more in the 2024 season, with the trees reaching full maturity and capacity. 

The Mbature family has developed an experimental fermentation technique to highlight the intrinsic qualities of the Gesha variety. First, the coffee cherries are hand-picked and sorted before resting overnight. Come morning, they're depulped and dry fermented for approximately 24 hours. The seeds are then quickly and softly washed before fermenting for another 20-24 hours. Finally, the seeds undergo another soft wash, allowing some mucilage to remain on the seeds throughout drying. This extended fermentation method increases the amount of fruit and floral aromas without compromising the clarity of flavor. 

About the Producers

We were introduced to Peter Mature in 2013 during a sourcing trip to Kenya. If you’re familiar with the lore of specialty coffee, you may already know that Kenya produces some of the most coveted and sought-after coffee in the world. Before meeting him, we'd already heard that Peter was a one-of-a-kind producer — completely passionate and dedicated to producing world-class coffee. This is quite the reputation to live up to, but we were immediately inspired, humbled, and captivated by his presence.

During British colonial rule, the law stated that native Kenyans could only cultivate 100 coffee trees, which is almost comedic in its cruelty as that number of trees will produce a meager amount of coffee. It was in this context that Peter’s grandfather, John Njiru Mbature, began the Kamavindi Coffee Estate. As decades passed and colonial laws changed, the estate grew in size and quantity of trees. The passion John Mbature had cultivated for his coffee was passed onto his grandson, Peter, who now owns and operates the estate. 

Today, Peter’s farm has grown to include over ten thousand coffee trees. Most of the farm is the prized SL28 variety, which grows alongside Gesha and Ruiru 11, a local hybrid. We spent time with Peter and his wife Gladys on their farm in early 2023. Seeing their innovative techniques firsthand left no doubt in our minds as to why their coffees are so phenomenal. Never settling for good enough, Peter’s coffees continue to surprise us each year, making them some of our all-time favorites. 

This year might just be Peter’s best work, with the Kamavindi Gesha tasting more luxurious and intense than ever before. With the Gesha trees just beginning to reach full maturity, we find the flavors in the cup have ripened significantly from the past harvests, increasing the amount of fruity and floral aromas displayed. 

Kamavindi Estate Gesha

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