〰️ SOLD OUT TILL MARCH
〰️ SOLD OUT TILL MARCH
Welcome to our Micro Lot series — This is where we celebrate small farms.
This latest edition is a premium washed from Kenya’s Kamavinda Coffee Lab.
Kamavindi Coffee Estate has been growing coffee in Embu County since 1958. Founded by John Njiru Mbature and Anna Rwamba with just 100 trees under colonial restrictions, the farm expanded after independence into a thriving, multi-generation estate with over 10,000 trees.
Now run by the third generation of the Mbature family, Kamavindi produces high-quality Arabica coffees including SL28, SL34, and Ruiru 11. With a strong focus on careful processing, cupping, and quality control, their coffees are known for clarity, flavour, and consistency.
Beyond the farm, Kamavindi supports surrounding growers through the Kushikamana programme, providing training and access to better farming practices. Their coffees regularly score above 87 points and have been recognised internationally. The estate’s mission is simple: produce exceptional Kenyan coffee while supporting farmers and protecting the land.
Sold out until March
We’re currently sold out while we focus our time and resources on moving our own coffee from Malawi up to Kenya to be roasted in East Africa. It’s a big milestone for MF Coffee Project and a key part of building a supply chain that keeps value closer to origin.
If you’re on a subscription, nothing changes. Thanks for your patience and support.
MF stands for Manchewe Falls — Malawi’s highest waterfall, and the place where our coffee journey began.
We’re a group of friends from Malawi and Scotland, working together to rethink how coffee moves from farm to cup. For nearly a decade, we’ve built close relationships with a small group of farmers in northern Malawi and we manage the export and import ourselves to keep things transparent and fair.
Our goal has always been to make the coffee supply chain shorter, fairer, and more connected. Instead of sourcing beans from all over the world, we focus on one region and do everything we can to build value at the source — from growing and processing to roasting and selling.
Lately, we’ve taken that idea one step further by experimenting with roasted-at-origin coffee — roasted in the same country where it’s grown. It’s fresher, fairer, and keeps more of the coffee’s value in the producing country.
We’re a project at heart — always learning, always trying to do something new — and we believe great coffee can also do good for the people and places it comes from.
Join us in building a fairer, more transparent way to enjoy coffee.
