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Superior coffee range Specialty Coffee.
Single origin from Kamavindi Farm, located in the Embu region, in south-central Kenya. This coffee-growing area, home to over 38,500 families dedicated to coffee cultivation, stands out for its ideal altitudes (1,680 masl) and the volcanic richness of its soils, which produce exceptional beans.
This microlot of the SL28 variety, grown by Martin and Hellen Mbature, has been processed using the washed method, preserving the purity and expressiveness of its natural nuances. The result is a clean and fragrant cup, with delicate notes of black tea, broom honey, hyacinth flower, grapefruit, and a subtle touch of vanilla.
Recent roasting dates. Roasted on date: 2025/05/12
KAMAVINDI - Kenya
€15.40
Tax included
Superior coffee range Specialty Coffee.
Single origin from Kamavindi Farm, located in the Embu region, in south-central Kenya. This coffee-growing area, home to over 38,500 families dedicated to coffee cultivation, stands out for its ideal altitudes (1,680 masl) and the volcanic richness of its soils, which produce exceptional beans.
This microlot of the SL28 variety, grown by Martin and Hellen Mbature, has been processed using the washed method, preserving the purity and expressiveness of its natural nuances. The result is a clean and fragrant cup, with delicate notes of black tea, broom honey, hyacinth flower, grapefruit, and a subtle touch of vanilla.
Recent roasting dates. Roasted on date: 2025/05/12
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- Country of origin: Kenya
- Producer: Martin and Hellen Mbature
- Coffee: Arabica
- Process: Washed
- Variety: SL28 Variety
- Altitude masl: 1680 masl
- Sieve: 16/17
- SCA Score: 86.50/100*
- Roasting point: Medium-Low
- Organoleptic properties: Black tea, broom honey, hyacinth flower, grapefruit, and a subtle touch of vainilla.
EthicHub Café (Ethical Coffee) , establishing a direct relationship with small coffee producers, to achieve a better quality of life and fairer trade.
Specialty coffee refers to a superior category of coffee characterized by very careful production and exceptional quality. Unlike commercial coffees for mass consumption, specialty coffees are those that have been consciously designed, from the moment of cultivation, roasting and processing, to highlight unique organoleptic qualities and flavors, generating exceptional cup profiles.
As high-quality products, each origin classified as specialty coffee can vary greatly in final flavor. These large differences, from one origin to another, are explained by multiple variables: origin, regions, processing method, drying method, and finally, the skills of the roaster. However, the set of specialty coffees often have in common a tendency to present sweet, floral, fruity, chocolate, caramel notes and a balanced acidity.
Specialty coffees are high-quality Arabica varieties , grown in high-altitude coffee-growing areas, from plantations with a more sustainable approach to responsible agriculture and fair trade , with an ethical and transparent food chain supply.
To determine whether a coffee can be considered specialty, professional product tastings are carried out, in which experienced tasters ( Q-Graders ) classify the coffees on scales of aroma, flavor, acidity, body, among others. Once the profile has been studied according to these scales, the coffee is quantified from 0 to 100 points, according to the scales stipulated by the SCA ( Specialty Coffee Association ) , where 80 is the cut-off point that differentiates the highest quality coffees on the market, specialty coffees, from the rest of commercial coffees ( commodity ).
In short, specialty coffees are organoleptic jewels that the coffee world offers us, origins free of defects, with unique characteristics highly appreciated by coffee lovers looking for exceptional sensations.
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