Coffee from Kenya can be very polarizing. VERY polarizing. 

Some folks are simply smitten with the red/blackcurrant, rhubarb, cranberry tones crossed with mythically chewy mouthfeel present in the best Kenya coffees.

On the flip side, there are those that find a more savory presence in these coffees landing unpleasantly on the palate like tomatoes, tree vines and salad greens.

Enter this year’s Kenya Kamathura, a celebratory lot kicking off a new collaboration between one of our favorite importer partners and hot producer family Kamavindi. This is as macro of a lot as we may have ever purchased, collecting cherries from nearly 5,000 producers in and around Embu + Nyeri counties. The usual A-list Kenya variety pack of SL-28, SL-34, Ruiru 11 and Batian are included in this field blend which is double-fermented to typical Kenya standards and fully washed.

What we love about Kamathura is its approachability. The Kenya flavor hallmarks exist in toned down forms: plums, brown sugar, Dr. Pepper. The kicker here is this coffee’s simplicity of brewing. Never have we ever met a Kenya this easy to brew across many methods, all done in style without a care in the world.