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Black & Bloom

Filter: Kenya Embu Kamvara PB

Filter: Kenya Embu Kamvara PB

Normale prijs €11,00 EUR
Normale prijs Aanbiedingsprijs €11,00 EUR
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At 1,650 to 1,750 meters above sea level, Kamvara Estate is in an ideal location for producing delicious specialty coffee with sweet, dense cherry. Grace Njoki Njage has managed Kamvara Estate since 2009, when her husband, who had previously co-run the estate with her, passed away.

Kamvara Estate is well-outfitted with a pulper and several fermentation tanks and washing channels. After selectively handpicking, cherry is pulped on a disc pulper. Coffee is dry fermented for 16 to 24 hours and, after being washed, soaked in clean water for a further 24 hours. Wet parchment is dried on raised beds for 2 to 3 weeks.

PB stands for peaberry. Peaberry is a name given to a very specific shape of coffee bean. In Spanish, peaberries are called “caracol”, which means “snail”. The name aptly describes the shape of the peaberry bean, which appears slightly curved in on itself.   Peaberries are the result of a natural mutation in the coffee cherry. Whereas there are usually two beans nestled together in each fruit, a cherry with a peaberry mutation only forms one bean. Thus, peaberries are a single, rounder bean.

Peaberry mutations occur in approximately 5% of all coffee. The beans are known for being rounder, smaller and denser, which can contribute to a more even roast color when handled correctly. Many people find peaberries to have a sweeter flavour profile as well. Since peaberries are a natural mutation that is not visible from the outside of the cherry, peaberries must be sorted out during the screen grading stage of dry milling. The peaberry screens have the smallest holes, which are oblong to allow the rounder beans to fall through. 

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