
Kivanga Estate is located in Embu County, Kenya, and managed by Morris Njagi. The estate spans 7.5 hectares at 1,750 masl and operates its own washing station/factory. Kivanga is recognized in the region for producing high-quality SL-28 and SL-34 selections, which make up the entirety of this washed lot.
The coffee is hand-picked at peak ripeness, then sorted and floated before pulping. The coffee is then fermented in open tanks, thoroughly washed to remove mucilage, and laid to dry on raised beds for 14 to 21 days, depending on weather conditions. During this time, the coffee is consistently rotated and hand-sorted to ensure top physical quality.
Kamavindi Coffee has partnered with Kivanga Estate since 2015 under the Kushikamana project (Kushikamana meaning “connected” in Swahili), with the focus of improving the quality of their coffees and working with them to find quality-focused international buyers.
Kamavindi Coffee is a family-run business in Embu, Kenya, founded in 1958 and now operating its own training center and cupping lab. Through their Kamavindi Coffee Lab initiative, they train cooperative societies and factories on processing and post-harvest practices, as well as help them connect directly to international buyers.
We began working with Kamavindi in 2026, drawn by their commitment to transparency, quality, and community education, and we are excited to develop this relationship!



