KABINGARA AA

Kabingara has everything we love about Kenyan coffee. Fruit-forward and fully washed, expect the juicy note of fresh blackcurrant and fragrant hibiscus. Clean and fresh, the acidity is prominent but well balanced by a sugary finish.

Across the fertile region of Kirinyaga, over 800 farmers cultivate small coffee farms of approximately 250 to 350 trees. With an altitude of around 1750 meters, warm days and cool nights help nurture sweet, dense coffee cherries, delivering the wonderful character that lets Kenyan coffee stand apart.

The washing station is owned and operated by Karithathi Farmers Cooperative Society. Farmers receive technical agronomic support from our export partner Sucafina Kenya, with the goal of minimising additions to the soil whilst maximising yield and quality.

Smallholders selectively handpick ripe, red cherry and deliver it to Kabingara Factory. At the factory, the Cherry Clerk oversees meticulous visual sorting and floating and accepts only dense, ripe cherry.

The cherries are then pulped and fermented. Following fermentation, coffee is washed in clean water and laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes an average of 7 to 14 days for parchment to dry.