Kenya Kirinyaga Kabingara Washed

Kenya

Kabingara AB • Washed

Kirinyaga • Karithathi Farmers' Cooperative Society • 1,800-2,000 MASL

The Coffee

Kabingara AB is an exceptionally clean and fruit-driven coffee from Kirinyaga, Kenya. The coffee is produced by smallholder farmers who deliver their freshly harvested cherries to the Kabingara Factory, a central washing station managed by the Karithathi Farmers' Cooperative Society.

The cherries were grown between approximately 1,800 and 2,000 metres above sea level. At this elevation, coffee cherries mature slowly, helping produce dense beans with concentrated sweetness, lively acidity, and the complex fruit character for which Kirinyaga is renowned.

This 2025 crop received a cupping score of 87.5 points. The arrival sample was described as intensely fruity and jammy, with fig jam, exceptional cleanliness, elegance, and a lingering fruity finish.

The AB designation refers to the Kenyan export grade based primarily on bean size. It is separate from the coffee's sensory quality or cupping score.

The Varieties

This lot combines four important Kenyan varieties: SL-28, SL-34, Batian, and Ruiru 11. SL-28 and SL-34 are celebrated heritage selections closely associated with the classic Kenyan cup profile, known for expressive fruit, structured acidity, sweetness, and excellent clarity.

Batian and Ruiru 11 are more modern Kenyan varieties developed to provide greater resilience and resistance to important coffee diseases. Together, these varieties create a complex yet balanced cup, combining the distinctive fruit intensity of traditional Kenyan coffee with excellent structure and cleanliness.

Processing Method

Kabingara undergoes a carefully controlled washed process. The Karithathi cooperative uses consistent processing methods across its washing stations, helping maintain the quality and clarity of its coffees:

• Freshly harvested cherries are carefully sorted
• The skin and fruit pulp are removed using a depulper
• The parchment coffee is fermented overnight
• The coffee is thoroughly washed and graded into separate quality and density groups
• The washed parchment is dried on raised tables for approximately 8-14 days

The cooperative's washing stations are equipped with tiled washing channels and efficient metal drying tables. This careful processing supports a clean and transparent cup while allowing the coffee's dense, jam-like fruit character to remain the centre of attention.

The Cooperative & Region

The Karithathi Farmers' Cooperative Society is situated on the slopes of the Mount Kenya Forest. The cooperative operates two washing stations and represents more than 4,000 farming members.

To share knowledge and maintain consistent quality throughout the cooperative, Karithathi's factory managers rotate between the washing stations every two years. This collaborative approach helps standardise processing and preserve quality from one harvest to the next.

Kirinyaga County lies approximately 192 kilometres northeast of Nairobi and borders the renowned coffee-growing counties of Nyeri and Embu. The region benefits from high elevations and fertile, mineral-rich red volcanic and clay-loam soils.

The area receives approximately 1,400 mm of rainfall annually, with an average temperature of around 20.5°C. Coffee trees usually flower between March and April, while the main harvest takes place from October to January.

Why We Love This Coffee

This Kabingara has everything we look for in an exceptional washed Kenyan coffee: remarkable fruit intensity, vibrant acidity, impressive clarity, and a finish that continues long after the sip.

What makes it particularly memorable is its dense, jam-like character. The fruit feels concentrated and ripe, yet the cup remains exceptionally clean and elegant rather than heavy or fermented.

Our light roast preserves the coffee's natural intensity and clarity, bringing forward fig jam, ripe fruit, and juicy acidity. It is especially expressive in filter brewing and equally rewarding as a bright, fruit-forward modern espresso.