Kenya, Kabingara AA


This amazingly fruity fully washed specialty coffee will give you flavours of Blackberry, Grapefruit, Grape and Dark Chocolate

Green coffee cupping score of 87.5+

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Kenya Kabingara AA

This fruit-forward Fully washed coffee from Kabingara has notes of berries and stone fruit followed by a sweet and sugary finish.

About This Coffee

Farmers cultivate small coffee farms of approximately 250 to 350 trees at altitudes of 1,600 to 1,800+ meters above sea level and deliver their cherry to Kabingara factory. The high altitudes provide the warm days and cool nights that help nurture sweet, dense cherry. The washing station is owned and operated by Karithathi Farmers’ Cooperative Society (FCS).


Farmers delivering to Karithathi washing station cultivate primarily SL28, SL34, Batian and Ruiru 11 in small coffee gardens that are, on average, smaller than 1 hectare. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible.

Batian is a relatively new variety introduced by the Kenya Coffee Research Institute (CRI) in 2010. Batian is named after the highest peak on Mt. Kenya and is resistant to both CBD and CLR. The variety has the added benefit of early maturity – cropping after only two years. Similar to Batian, Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.

Farmers receive technical agronomic support from Sucafina Kenya. They also receive soil sampling from Kahawa Bora. The soil sampling program addresses a key step in farmer profitability. Lower input costs mean lower overall production costs and higher profits. More targeted input application also translates into healthier trees and higher quality cherry.
Prior to Kahawa Bora’s soil sampling program, farmers had little access to soil analysis methods. Fertilizer, when applied, would be formulated according to a generalized recipe rather than one uniquely suited to the farm’s exact needs. Now, with better access to information through technology and agronomical assistance, farmers can apply the right fertilizer recipe at the right time, improving yields and cherry quality.

Harvest & Post Harvest

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

After intake, cherry is 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.

AA Grade

Kenyan coffees are classified by size. AA beans are the largest size. AA grade coffees are those that are 17/18 screen size, meaning that they are larger than 7.2 millimeters.

FARM/COOP/STATION: Kabingara Factory
VARIETAL: Batian, Ruiru 11, SL28, SL34
PROCESSING: Fully washed
ALTITUDE: 1,750 meters above sea level
OWNER: 800 farmers working with Kabingara Factory
REGION: Kirinyaga
FARM SIZE: 250 to 350 trees on average
AREA UNDER COFFEE: 123 hectares
BAG SIZE: 30kg VacPack
HARVEST MONTHS: Central Kenya: May – July (early crop) | October – December (late crop)

Information and pictures supplied by Sucafina

How to store coffee at home
To keep your coffee as fresh as possible, you need to protect your coffee from air, sunlight, heat, and moisture. These all will contribute to making it stale and lose flavour.

We suggest keeping your coffee in an airtight container, in a cool, dry cupboard. Our bags all have a de-gassing valve, to let out CO2 that the beans produce once roasted, it’s not just there to sniff the coffee, and a reusable ziplock. So if you don’t have a fancy coffee jar just push the air out the bag, zip the lock and give the bag another squeeze to get any remaining air out.

Do not store your coffee in the fridge. Roasted coffee absorbs moisture from the air (hygroscopic) and will also take up surrounding aromas. The aromas and moisture levels in the fridge will react with the coffee and delicate flavours will deteriorate.

Need help on which grind size? Click here

News Letter
Fancy 15% off a coffee order? Then sign up to our news letter for a discount code, along with being the first to know about new coffees, special offers, tips and tricks.

News Letter Sign-up Link

Additional information

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