Kamwea Estate Filter
Kamwea Estate Farm
*PLEASE NOTE: this coffee is a Washed process, not a Natural process as misprinted on the bag label*
This estate is owned by Mr. Kamwea and his family. It have approximately 3,700 trees of SL
28,SL 34Batian and Ruiru 11. Coffee Management services does the marketing for the coffee
from this farm.), which is professional farm Management Company. An experienced senior
agronomist from CMS Ltd provides advisory support for the farm.
Kamwea was started in 1960’s when the farmers were only allowed to plant only 100 coffee
Kamwea farm estate is located at Embu county one of the best coffee growing regions in Kenya.
SOILS AND CLIMATE
Kamwea farm lies in the coffee - tea transition zone close to the Aberdare range.
Soils are red volcanic and well-drained; therefore, the climate is ideal for coffee production.
Reliable bimodal rainfall and temperature range of 12-24 c.
Farmers selectively handpick the ripest, reddest cherries, which are then delivered to the
cooperative’s wet mill on the same day. Cherries are hand sorted prior to pulping, with
damaged and under ripe cherries being separated out from the red, ripe lots. A 4-disc Agaarde
pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by
the pulper. Grade 1 and 2 go separately to fermentation.
The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are
washed and again graded by density in washing channels and are then soaked under clean
water for 16-18 hours and then spread out on the raised drying tables. Time on the drying
tables depends on climate, ambient temperature and total production volume undergoing
Kamwea Coffee farm receives assistance from the Coffee Management Services (CMS) group,
who are on the ground directly helping producers improve their productivity and quality
through training and education programs.
Their objective is to establish a transparent and trust-based relationship with their small-holder
farmers and ensure sustained industry growth by helping producers improve their quality, which
in turn improves the premiums paid and ultimately has a positive impact on their quality of life.
Grind size is important and varies from grinder to grinder. Below we suggest a rating from 1 to 10. 1 = extremely fine, too fine. 10 = very coarse, too coarse.
Pour-Over with Filter (V60/Chemex)
Coffee Grind 6-7
We use 15 grams of coffee with 250 grams of 95 degree water.
Wet the filter with hot water and discard the water.
Pour 40 grams of water onto the coffee to bloom and give the brewer a gentle swirl, wait 30 seconds
Add another 40 grams of water and give it another gentle swirl, wait 30
Slowly add 85 grams more water and give another gentle swirl
Finally slowly add the remainder water and give a final gentle swirl
The water should filter through and have a flat base of coffee with only
fines stuck to the upper filter wall.
Aeropress (non inverted)
Coffee Grind 5-6
We use 15 grams of coffee with 200 grams of 95 degree water.
Add the coffee to the AeroPress, then pour all the water to the AeroPress and give it a quick swirl with a spoon.
Put the AeroPress plunger into the top of the AeroPress about 1 cm and then pull back slightly to create a vacuum.
Let the coffee steep for 1:30.
Slowly plunge the AeroPress for 30 seconds ending at a total brew time of 2 minutes.
Coffee Grind 3-4
Depending on the size of the Moka pot will dictate how much coffee to use.
Boil some water in a kettle and warm your element to medium low.
Fill the Moka water chamber to just below the steam spout with your
boiled water, make sure not to cover it.
Place the coffee in the basket and level it off, do not pack it down.
Place the basket in the Moka pot and screw the lid on.
Place the Moka pot on the element and open the lid of the Moka pot.
Let the coffee brew and it will rise to the upper chamber and make a
hissing sound when it is done.
Remove it from the element, close the lid and serve.
Coffee Grind 8-9
We use 75 grams per litre (depending on the size of your French Press).
Put the coffee on the French Press.
Pour the required amount of 95 degree water and let it steep for 4
Use a spoon to break the crust and let the coffee fall to the bottom of
Put the French press lid on and only plunge to the top of the water.
Let the coffee steep for another 5 minutes.
Push down the plunger ¾ of the way, never touching the coffee bed on
Pour your coffee.
Coffee Grind 2-3
Depending on your basket size will depend on the amount of coffee to use.
We use 18 grams of coffee to yield about 36 grams of coffee.
Your brew should take between 27-33 seconds to pour according to your taste preference. The longer amount of time the more extracted and possibly bitter it could be. The shorter amount of time could result in under-extracted, lighter body and possibly sour tasting coffee.