SEY Coffee

2026 Mbature Family; Kamavindi Estate, Lot #2 - Kenya

From Kamavindi Estate in Embu at 1,680 masl, this lot showcases SL* varieties (SL34 and SL9, recently confirmed through genetic testing) hand-picked and rigorously processed. The coffee undergoes dual fermentation—18–20 hours followed by 24 hours after washing—with repeated washing and density sorting to ensure clarity. In the cup: rose hips, candied orange, and currants. This is SEY's second release from their primary Kenyan collaborator, part of an ongoing exploration of lot separation and varietal authenticity.