SEY Coffee

2026 Mbature Family; Kamavindi Estate, Lot #1 - Kenya

This micro lot from Kamavindi Estate in Embu, Kenya (1,680 masl) represents SEY's deepening collaboration with one of their main Kenyan partners. Hand-picked at peak ripeness, the coffee undergoes a multi-stage washed process: de-pulping on harvest day, followed by dry fermentation in darkness for 18–20 hours, repeated washing in fresh water, another 24-hour dry ferment, density-based floating separation, and slow drying on raised beds under shade nets to achieve optimal moisture. The cup reveals rooibos, candied grapefruit, and blackcurrant—a complex profile driven by careful handling and the farm's field blend (SL28, Mocha, and SL34 pending confirmed genetic testing). This is essential Kenyan terroir from a historically significant family farm now pioneering agricultural education.