Kamoko Village - Kenya {SL28 & SL34 AA - Fully Washed}

Technical Data
Roaster: Datura Coffee
Origin: Nyeri County, Kenya
Producer: Farmers of Othaya Farmers Cooperative Society
Washing Station: Kamoko Coffee Factory
Locality: Kamoko Village
Project: Kamavindi Retro 84
Varietal: SL28, SL34
Grade: AA
Process: Fully Washed (double fermentation)
First Fermentation: Approximately 20 hours dry
Second Fermentation: 20–24 hours in water
Drying: Raised beds
Altitude: 1,950 masl
Harvest: June 2026
Profile: Hibiscus · Watermelon · Shiso Leaf · Grapefruit
Format: 200 g
Roast: Not specified
Ideal for: Filter
Why we like it: An interpretation of the classic Kenyan profile through Kamavindi's Retro 84 project. The combination of SL28 and SL34 varieties, double fermentation, and high altitude result in an especially expressive cup, with notes of hibiscus, watermelon, shiso leaf, and grapefruit, highlighting clarity, bright acidity, and exceptional aromatic complexity.
Who should buy it: Ideal for lovers of traditional Kenyan coffees looking for floral, juicy profiles with marked citric acidity. Especially interesting for those who enjoy high-altitude washed coffees, SL varieties, and cups with delicate herbal nuances and great aromatic definition.

Kamoko Village is an exceptional washed coffee from Nyeri County, one of Kenya's most renowned regions for producing coffees of extraordinary clarity, vibrant acidity, and aromatic complexity. Grown at an altitude of 1,950 meters and processed at the Kamoko Coffee Factory, this lot represents a precise interpretation of the traditional Kenyan profile.

This coffee is part of Retro 84, a project developed by Kamavindi with the goal of recovering and preserving the historical character of Kenyan coffees, with a special focus on the traditional SL28 and SL34 varieties and double fermentation methods.

Through Retro 84, Kamavindi collaborates directly with farmers who grow exclusively SL varieties, selecting farms capable of producing cherries of excellent quality and applying carefully controlled processing to highlight the identity of these varieties.

SL28 and SL34 are two of Kenya's most iconic varieties. Renowned for their extraordinary cup quality, they have become a benchmark for lovers of African coffees thanks to their ability to develop complex profiles with floral notes, intense fruit, and a particularly defined acidity.

Nyeri's conditions, characterized by high altitude and relatively cool temperatures, favor the gradual ripening of the cherries. This development results in coffees with an intense aromatic expression, balanced sweetness, and the acidity structure characteristic of the region.

The Kamoko Coffee Factory washing station is managed by the Othaya Farmers Cooperative Society, a cooperative that brings together local producers and coordinates the processing of their harvests.

The process begins with the selective harvesting of fully ripe, deep red cherries from selected farms that grow SL varieties.

Once harvested, the cherries are delivered to Kamoko Coffee Factory, where they are manually sorted to remove unripe or overripe fruits, ensuring a uniform raw material.

Depulping is carried out on the same day of harvest, avoiding uncontrolled fermentation and preserving the freshness of the cherries.

Next, the coffee undergoes an initial dry fermentation of approximately 20 hours, during which the natural breakdown of the mucilage surrounding the seeds begins.

After this first stage, clean water is added to the tanks to remove excess mucilage. The coffee then remains submerged during a second fermentation lasting between 20 and 24 hours.

This double fermentation is one of the fundamental elements of the Retro 84 project. The method allows for controlled removal of the mucilage and contributes to achieving the clean, defined profile characteristic of great traditional Kenyan washed coffees.

Once the second fermentation is complete, the coffee is carefully washed, graded by quality and size, and spread out on raised beds to complete its drying.

This lot carries the AA classification, used in Kenya to identify larger beans within their grading system.

The result is an expressive cup, where floral notes of hibiscus combine with the juicy character of watermelon, the herbal and aromatic nuances of shiso leaf, and the citrus acidity of grapefruit.

Its profile stands out for its bright acidity, clean structure, and a particularly interesting combination of fruit, flowers, and herbal freshness, accompanied by a long, refreshing finish.

Datura Coffee presents this coffee in a 200-gram format, an excellent opportunity to discover the work of Kamavindi and their Retro 84 project through a lot that celebrates Kenya's historical varieties and traditional processing.

We are a micro roastery, based in Paris, deeply moved and fascinated by what nature and human effort can create. Delicious coffees are a blend of nature's randomness and deliberate choices.
We meticulously select our green coffees for their distinct aromatic properties. Our primary aim is for you to enjoy them in your final cup, where the essence of the terroir and the dedication of the producers shine through.

With a continuous focus on adjusting our profiles, we aim to highlight the best aspects of each coffee. Rather than adhering to specific profiles like "espresso" or "filter," our goal is to unlock each coffee's maximum potential.