Our second new crop from Kenya has arrived!

This time, we’re introducing an AB-grade lot from the Kamviu Factory in Embu.

Many Kenyan coffees are graded by screen size (the physical size of the green beans). AA is the largest, C is the smallest, and AB falls somewhere in between. (PB, peaberry, is categorized separately.)

However, this grading system is purely based on bean size and doesn’t directly reflect flavor characteristics.

From my own experience, AA often has a big, impactful volume of acidity and sweetness, but the flavor profile can sometimes feel a bit monotonous. AB may not have the same volume of acidity or sweetness as AA, but it tends to show more complexity and delicate character. (Both are good, of course, but in blind cuppings I often find myself preferring AB—so maybe I just like AB more.)

This Kamviu AB makes a strong first impression with a juicy acidity like orange and red berries. As it cools, the flavor shifts toward blackcurrant and something reminiscent of black tea sweetened with brown sugar.

It’s excellent iced, but I especially recommend enjoying it hot to fully appreciate its character.

The Kamviu Factory is located in Embu County, one of Kenya’s leading coffee-producing regions, and is a member of the Gakundu Farmers Co-op Society. Only fully ripe cherries, harvested by about 1,000 smallholder farmers, are delivered to the factory.

Kamviu’s main harvest season runs from October to February. The varieties grown are roughly 80% SL28, 15% Ruiru 11, and 5% Batian.

The soil in Kamviu is the red volcanic soil from Mount Kenya, rich in minerals and organic matter that make it highly suitable for coffee cultivation. Combined with the high altitude of 1,750 meters, as well as rainfall and temperature conditions, this environment contributes to their coffee’s complex flavors.

Once delivered, the cherries are processed using water from the nearby River Muriuriu, then dried with parchment on for about 7 to 15 days.

Instead of discarding the wastewater from processing, measures are taken to protect the environment. Soak pits are dug away from water sources, allowing wastewater to seep back into the soil and be naturally reused.

In addition to coffee as their main cash crop, smallholder farmers around Kamviu also cultivate tea and horticultural produce, which they bring to markets in Embu to support their livelihoods.

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 91℃
・Grind: Coarse

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）
01:40~ +50g（Total: 200g）

Finish brew: Approx. 02:30

Check out Kurasu Coffee Brew Guide for more information!

Flat Bed Dripper:

・Dripper: Kalita Wave Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 92℃
・Grind: Coarse

Step by step:

00:00~ 30g（Total: 30g）
00:40~ +30g（Total: 60g）
01:10~ +140g（Total: 200g）

Finish brew: Approx. 02:05 to 02:15

Check out our Youtube for more information!

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 150g
・Water temp.: 91℃
・Ice cubes: 70g
・Grind: Medium fine

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）

Finish brew: Approx. 02:10

Check out our Japanese Iced Coffee Recipe for more information!