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KABINGARA AA
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terroir

KABINGARA AA

KABINGARA AA

Blackcurrant. Rosehip. | Kenya

Body:

Sweetness:

Acidity:

Varietal:

SL28 & SL34

Process:

Washed
Size
Regular price 18.00 €
Regular price Sale price 18.00 €
Sale Sold out

Tax included. Shipping calculated at checkout.
Origin: Kirinyaga, Kenya
Roast: Filter
Producer: Kabingara Factory
Altitude: 1750 Meters
Varietal: SL28, SL34
Process: Washed


Our latest release from Kenya! Over 800 smallholders deliver their ripest cherries to the Kabingara Factory, a washing station owned by the local cooperative. This AA lot is bursting with fresh flavour. Bright but balanced: the luscious flavour of blackcurrant is unmistakably Kenyan.

    THE CUP

    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.

    ABOUT THE FARM

    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.

    THE PROCESS

    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.

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    Customer Reviews

    Based on 10 reviews
    60%
    (6)
    20%
    (2)
    10%
    (1)
    0%
    (0)
    10%
    (1)
    J
    J.M.
    Great quality as always!

    I'm a sucker for fruity Kenyan filter coffee, and this didn't disappoint! I mostly use a V60, sometimes a Chemex, and have found both very effective for pulling those fruity notes out.

    G
    G.O.
    Smooth and Sweet

    The Kenyan coffees from The Barn are always amazing. Both the filter and espresso roasts. Currently I think it is their best coffee.

    O
    O.B.
    Classic washed Kenya!

    The best of the classic, really good done! 👌

    V
    V.B.

    KABINGARA AA

    l
    l.b.

    I stil did not recieve it