Kabingara AA

Throughout the fertile Kirinyaga region, more than 800 farmers cultivate small coffee farms of about 250 to 350 trees. At an altitude of about 1,750 meters, warm days and cool nights help grow dense, sweet coffee cherries, which provide the wonderful character that distinguishes Kenyan coffee.

The washing station is owned and managed by the Karithathi Farmers Cooperative Society. Farmers receive agronomic technical support from our export partner Sucafina Kenya, with the aim of minimizing additions to the soil while maximizing yield and quality.

Process:
Small farmers hand-pick ripe red cherries and deliver them to the Kabingara factory. At the factory, the cherry manager meticulously supervises visual sorting and flotation, accepting only dense, ripe cherries.

The cherries are then pulped and fermented. After fermentation, the coffee is washed with clean water and dried on raised beds. Workers rake the parchment frequently to ensure even drying. They cover the drying parchment during the hottest hours of the day, to maintain slow and uniform drying, and at night, to protect the parchment from humidity. Parchment takes an average of 7 to 14 days to dry.

Kabingara has everything we love about Kenyan coffee. Fruity and fully washed, juicy notes of fresh blackcurrant and fragrant hibiscus await. Clean and fresh, the acidity is prominent but well balanced by a sugary finish.