Has all the elements of a classic Kenyan. Yum.

High in the Kiambu mountains, around 2,000 metres above sea level and close to the equator, Kamundu Estate has the perfect mix of sunshine and rich soil for arabica coffee. This single varietal SL34 lot takes an uncommon path for Kenya: it’s naturally processed. Selected cherries are dried slowly on raised beds for up to 6 weeks, turned carefully to ensure a consistent drying process, and covered at night and during rain to protect against moisture damage.

The coffee is layered and expressive, with chocolatey notes, bright acidity, and stewed fruit that combine into a heavy mouthfeel. Structured, complex, and distinctly Kenyan, this natural lot is a standout.

Download the recipe card for Kamundu, Kenya