We are in love with this Kabingara AA. While being a distinctively Kenyan coffee, it sure shares a lot of similarities to traits we love in washed Ethiopian coffees - stone fruit like sweetness and floral-led herbal aromatics. We’ve found great success brewing this one with 22 grams of coffee to 350 grams of water, with a total brew time of 3:00. It also makes a beautiful and juicy single origin espresso.
Kabingara Coffee Factory was established in 1988 and serves as a processing point for coffee from Kamwana, Gatumbi, Kithama, and Kathaka Villages. With over 500 members, Kabingara is affiliated with the Karithathi Farmers Cooperative Society.
Nowhere are coffees as thoroughly cleaned as they are in Kenya. The typical process looks something like this: after depulping, coffee beans are left to ferment. Then, after 24 hours they are washed and left to ferment again, without water, for another 12-24 hours. The parchment is then washed before being soaked in tanks for another period of roughly 12-18 hours. At this stage, the beans are moved to skin drying beds where they are laid out in thin layers to allow the mass of water weight to fall. This happens over the course of a morning. This entire process is sometimes referred to as the 72 hour process. From there the coffee goes to raised drying beds for the next 8 to 12 days. By the end of this process, the coffee is as clean as a whistle. The work is already done. Not a drop of mucilage will be found on the pristinely white parchment, and no extra flavor is imparted to the beans except by what happened at the farm and in the fermentation tanks.
We taste: Tangerine, honeydew, grapefruit, juicy, floral
Community: Karithathi Farmers Co-operative Society
Varieties: Ruiru 11, SL 28 ,SL 34, Batian
Elevation: 1500 MASL