Roasteries / Mazelab Coffee / KAMAVINDI SL HONEY

KAMAVINDI SL HONEY

Mazelab Coffee

HoneyKenyaSL28

Label tasting notes

Red plum, dried apricot, honeycomb, caramel

Estimated flavor profile

estimated

Based on coffee characteristics

Acidity— Brightness & liveliness

High

Sweetness— Natural sugars & balance

Very High

Aroma— Fragrance intensity

High

Body— Weight & mouthfeel

Low

Aftertaste— Length & finish

Low

Bitterness— Quality of bitter balance

Very Low

Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.

Region

Kibugo, Embu

Altitude

1,638–1,750 masl

About this coffee

Kamavindi Estate sits at 1,638–1,750 masl in Embu, on the windward side of Mount Kenya. John Njiru Mbature planted it in 1958; his son Peter farms it today with his mother Hellen and sister Gladwell, steadily replanting toward pure SL28. A honey out of Kenya is rare — almost everything here is washed — and this one is rarer still: it began as a small quantity of under-ripe cherries separated from the estate's top lot, rested whole for about three days to keep developing, then pulped with the sweet mucilage left on through drying in the family's new slow-drying dark room. Leaving the mucilage on pulls the fruit away from sharp currant into something rounder — red plum and dried apricot lead, honeycomb runs underneath, caramel closes it out. Source: mazelabcoffee.com

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