Shopping Cart
Kamviu AA


Kamviu AA

Flavors of plum, tea, hibiscus
One hundred twenty farmers contributed to this micro-lot from the Kamviu Factory within the Gakundu Cooperative in Embu County Kenya. Each of these farmers had to focus on picking only ripe coffee cherries and delivering it to the Kamviu within hours of harvesting. Most of these farmers walked over 2 kilometers in the late afternoon on 22 December 2018 to deliver coffee cherries. Once arriving at the Kamviu factory the cooperative staff members helped farmers sort out any under-ripe cherry, while the ripe cherries were pulped using water and a McKinnon 3 disc pulper, stripping the seed from the cherry pulp. Pulped coffee is then fermented in tanks for 24 hours. After fermentation, the coffee is washed in channels and sorted again by density. Only the heaviest, densest coffee remains in this high-quality lot. Next, another fermentation takes place removing any fruit still clinging to the bean. The coffee then moves to raised drying beds where this lot was dried in the sun with almost constant rotation to ensure slow, even drying for 15 days. After the coffee is dried to 10% moisture content it is cured in bins for two months. Once the curing process is complete the lot is moved to the dry mill where the green bean was peeled out of its parchment skin. While the milling happens, there is yet another sorting process, this time for bean size. All of this work yields only the largest bean size, over 17mm in size each, which is graded AA - the highest quality grade from Kenya.
For filter coffee we recommend 

1g of coffee to 16g of water by weight or 

1 tablespoon of coffee to 3oz of water by volume 

Grind Guide 

Every grinder is different, this guide will not necessarily give you the best results for you specific grinder. This is a comparative scale intended to help you discover the difference in grind settings for different methods and ultimately the best grind on your grinder. It works on a 1 to 10 scale, if you grinder has 10 grind settings and grinds from turkish (1) to french press (10) then you can simply use the guide recommendation and adjust to taste. If your grinder has 30 grind settings then you should multiply the recommended grind setting by three. For example if you are brewing flat bottom filter coffee (7) you should start with a grind setting of 21 on your grinder with 30 settings. 

1 finest to 10 coarsest 

1 Turkish

2 Espresso 

3 Moka Pot

4 Aero Press 

5 Hario 

6 Kalita, Cone Electric Drip

 7 Flat Bottom Electric Drip 

8 Chemex

9 Cold Brew, Toddy 

10 French Press

Adjusting Grind to Taste

After brewing, taste your coffee, if it is delicious, great news, enjoy! If it is lacking in some way, then adjusting your grind can be a great way to improve your brew. 

If you find your coffee to be flat, lifeless and have ashy or dry aftertaste you are probably grinding too fine and should adjust your grind coarser.  

If you find your coffee to be sour, papery or watery you are probably grinding too coarse and should adjust your grind finer.

For more tips, visit our Brewing page under the Learn tab.

Transparency is a key policy for us with our Fair For All Sourcing model. Our goal is to offer a better quality of life for farmers that we work with. Working with a large cooperative like Gakundu in Embu County Kenya, is a little harder to keep track of transparency than a single farm, but not impossible. Each farmer who contributed to this micro lot received a bonus for this high quality lot. We paid the Cooperative $5.00 FOB for this lot. 500% more that the C Market of $1.00 at the time this coffee was purchased. Also much better than the small premium that Fair Trade offers at $1.20 per LB.