Kenya AB Kabingara

This vibrant Kenyan coffee features layers of red berry flavors, bright acidity, and soft floral notes. It’s processed at the Kabingara Factory, managed by the Karithathi Farmers’ Cooperative Society.

Origin: Kabingara Factory - Karithathi Farmers’ Cooperative Society

The Karithathi FCS is located on the slopes of the Mt. Kenya Forest. They operate two washing stations (factories) and have over 4,000 members. Uniform processing methods across all factories ensure consistent, high-quality production. Each factory is equipped with tiled washing channels, and wooden drying tables have been upgraded to more efficient metal ones.

Factory managers at Karithathi FCS rotate between factories every two years, allowing them to share knowledge and maintain consistent quality throughout the cooperative.

Kirinyaga County, located approximately 192 kilometers northeast of Nairobi, borders Nyeri and Embu counties. The region offers ideal conditions for coffee cultivation, with mineral-rich red volcanic loam soils and elevated altitudes.

Harvest

Farmers grow SL 28, SL 34, Batian, and Ruiru 11 varieties in red volcanic and clay loam soils. Flowering occurs from March to April, and coffee is harvested from October to January. The region receives an average annual rainfall of 1,400 mm, with an average temperature of 20.5°C.

Processing

The cherries are initially sorted and then pulped. The parchment is fermented overnight before being washed and graded into P1, P2, P3, P lights, and pods. Finally, the beans are dried on tables for 8 to 14 days.