This coffee is fragrant, floral and bright with brown sugar sweetness.

Vareital: Ruiru 11 - SL28 - SL34

Processing: Washed

Grace Njoki Njage has owned and managed Kamvara Estate since 2009, when her husband passed away. Kamvara Estate is located in the town of Manyatta in the Embu region of Eastern Kenya. The estate is well equipped with its own processing equipment and fermentation tanks.

Coffee cherries are selectively hand-picked for ripeness and immediately pulped. The pulped parchment coffee is then left to dry- ferment for 16-24 hours depending on weather. The parchment coffee is then sent down water channels, which rinse the coffee as well as sort out any floaters (under-ripe or unhealthy coffee seeds). Once sorted, the parchment coffee is further fermented under water for 24 hours. The wet parchment is then laid out on raised drying beds for 2-3 weeks while being mixed regularly to ensure even drying.

The washed process using a period of dry and wet fermentation accentuates the sweetness and acidity of this coffee.

Coffee is exempt from GST.