Our Heritage & Mission
From four small coffee trees to internationally recognized specialty lots
who we are
Since 1958, Kamavindi Coffee Estate in Embu County has been cultivating more than just beans — we’ve cultivated a legacy. Founded by John Njiru Mbature and Anna Rwamba under restrictive colonial laws that allowed native Kenyans to plant only 100 coffee trees, Kamavindi started with courage, vision, and a deep love for the land. After Kenya gained independence, restrictions were lifted, and the Mbature family gradually expanded the farm from 100 to over 10,000 trees, growing both in size and in ambition.
Today, under the guidance of the third generation of the Mbature family, Kamavindi is not just a farm. It’s a training centre, innovator, and exporter. We specialize in premium Arabica varieties such as SL28, SL34 and Ruiru 11. We’ve invested in the best farming and processing practices — from careful cherry selection and rigorous cupping to precise drying and packaging — to ensure every lot showcases the distinct flavour, clarity, and aroma that Kenyan coffee lovers and international buyers expect.
Major Accomplishments
We have enabled local farmers to access training, good agricultural practices, and value-addition through our “Kushikamana” program (meaning Connected in Swahili), which brings together farmers across Embu and neighbouring regions.
Our coffees have consistently scored above 87 points in specialty grading for certain lots, affirming our commitment to quality.
The Kamavindi story has been featured in global specialty coffee publications, including Specialty Coffee Magazine, and our director, Peter Mbature, has been recognized internationally for his work in quality, terroir, and farmer empowerment.
Mission & Vision
Our Vision
To be an internationally respected producer and exporter of top-quality Kenyan coffee, while uplifting our local communities and preserving our environment.
Our Mission
To deliver the finest, ethically sourced Arabica coffee beans to the world by implementing sustainable farming, transparent practices, and premium processing — all while ensuring our farmers and local ecosystem thrive.
We have enabled local farmers to access training, good agricultural practices, and value-addition through our “Kushikamana” program (meaning Connected in Swahili), which brings together farmers across Embu and neighbouring regions.
Our coffees have consistently scored above 87 points in specialty grading for certain lots, affirming our commitment to quality.
The Kamavindi story has been featured in global specialty coffee publications, including Specialty Coffee Magazine, and our director, Peter Mbature, has been recognized internationally for his work in quality, terroir, and farmer empowerment.
To be an internationally respected producer and exporter of top-quality Kenyan coffee, while uplifting our local communities and preserving our environment.
To deliver the finest, ethically sourced Arabica coffee beans to the world by implementing sustainable farming, transparent practices, and premium processing — all while ensuring our farmers and local ecosystem thrive.