This single-estate selection comes from the Mbature family on the southeastern slopes of Mt. Kenya in Embu County. Working with their coffee is an honor—their dedication to quality is truly inspiring. In the cup we find dark fruits, pink grapefruit, and a rich, jam-like sweetness.
SL28, SL34, Ruiru 11, Batian
Embu
1,680 masl
November, 2024
Harvested at peak ripeness. Hand-sorted and floated to further remove defects. Depulped on the day of harvest. Mixed to ensure uniform distribution. Dry fermented for 18-20 hours in darkness. Washed and turned repeatedly in fresh water until the post-washing water remains clean. Dry fermented for an additional 24 hours. Washed again, then floated through channels to sort by density and remove any remaining defects. Dried on raised beds under shade nets until moisture content reaches 16%, then moved to upper beds to finish drying to ~10.5%.
ABOUT THE MBATURE FAMILY
Kamavindi was founded in 1958 by the late John Njiru Mbature during British colonial rule. Originally a 20-hectare (~50-acre) farm, it began with just 100 coffee trees—the legal limit for native Africans at the time. When restrictions were lifted in 1961, John planted an additional 500 trees. Over the years, Kamavindi expanded, now spanning 10,000 trees: 7,000 SL28, 3,000 Ruiru 11, and the original 100 SL34. Today, the farm is managed by Peter Mbature and his sister, Gladwell Wanjira, continuing their family’s legacy.
ABOUT SL28, SL34, RUIRU 11, & BATIAN
“SL” is in reference to single tree selections made by Scott Agricultural Laboratories in 1935-1939. SL34 has a Typica-like genetic background selected from a single tree on the Loresho Estate in Kabete, Kenya. SL28 is of the Bourbon genetic group, and was selected for its drought resistance as well as its extremely high cup quality. SL28 is one of the most well-known and well-regarded varieties in Africa. It has consequently spread from Kenya to other parts of Africa as well as Central and South America. Both varieties are non-hybrid, and very susceptible to disease.
Ruiru 11 is a Catimor hybrid that owes its existence to a coffee berry disease epidemic in 1968 that lead to the loss of 50% of Kenya’s production. The crisis sparked action. In the 1970s, the coffee research station at Ruiru—which gives Ruiru 11 its name—began an intensive breeding program of varieties that are immune to coffee berry disease, ultimately leading to the release of Ruiru 11 in 1985.
Batian is resistant to both leaf rust and coffee berry disease. It was created via single-tree selections from fifth filial (F5) generations from the male parent of some Ruiru 11 progenies. Batian is a composite variety, mixing three different pure line varieties. The varieties involved in the original crosses are: SL28, SL34, Rume Sudan, N39, K7, SL4 and the Timor Hybrid.
Pricing Details
DIRECT
$23.90/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.