Kenya Kabingara AB W 60kg

TASTING NOTES: Black Currant, Caramel, Black Cherry
PROCESS: Washed
VARIETAL: SL28, SL34, Batian, Ruiri11
ALTITUDE: 1700-1800masl

Farmers grow primarily SL28, SL34, Batian, and Ruiru 11 varieties in gardens averaging less than 1 hectare. SL varieties, developed by Scott Agricultural Laboratories in the 1930s and 1940s, are favoured for their deep roots, which optimize water usage and thrive without irrigation. Batian, introduced by the Kenya Coffee Research Institute in 2010, is resistant to CBD and CLR and matures quickly, yielding crops after two years. Ruiru 11 is also known for disease resistance and high yields, bearing fruit within two years. Farmers receive soil sampling from Kahawa Bora, which helps lower production costs and improve tree health and cherry quality. This targeted approach to fertilizer application enhances yields and quality.

Farmers handpick ripe cherries and deliver them to Kabingara Factory, where meticulous sorting ensures only the best cherries are accepted. The cherries are pulped, fermented, washed and dried on raised beds. This process takes 7 to 14 days, with frequent raking and protective measures to ensure even drying.

Kenyan coffee is renowned for its quality and flavours. Over 600,000 smallholders, farming less than 5 acres each, make up 99% of Kenya’s coffee farmers and produce nearly 70% of the country’s coffee. These farmers are organised into hundreds of Farmer Cooperative Societies (FCS), each operating at least one factory. The remaining coffee comes from small to large estates, many of which have their own washing stations. Kenya maintains its reputation for high-quality coffee through stringent sorting and meticulous processing at its washing stations.