We chose this coffee for its mix of sweet molasses notes which play delightfully with the heirloom tomato savory undertones, all set off by a candied grapefruit acidity and creamy mouthfeel.
The coffee from Kabare Farmer’s Co-op is grown on the foothills of Mount Kenya, whose original name is “Kirinyaga” meaning “the crest of whiteness” and is synonymous with its snow-capped peaks. It is also the county’s namesake which resides in the shadow of the mount. Kirinyaga County is roughly 112 miles from the Kenya capital, Nyrobi. The district was annexed from Embu County (to the east) in 1963. The county borders on Nyeri County to the west, which is also another major coffee producing region in Kenya.
The cooperative operates 11 wet mills, working directly with approximately 6000 smallholder farmers who comprise the Kabare Farmers’ Co-operative Society located in Kirinyaga County. The coffee cherries are handpicked and delivered to the mill where the cherries are then wet processed and then dry processed before drying in the sun on raised beds.
Kenya coffee undergo a double fermentation process, which is unique to the region: farmer’s first de-pulp the fruit immediately after harvest, then place the seeds in a fermentation tank for 12 - 24 hours. This first fermentation stage allows any remaining mucilage to be softened and easily removed but also is attributed with the fruity undertones in Kenya coffees. The coffee is then flushed out of the tanks and into channels where agitation from the water loosens and removes mucilage. This also effectively ceases the first fermentation stage.
VARIETY: SL24, SL28
PROCESS: Fully Washed
HARVEST: October - December
ALTITUDE: 1300 - 2300 masl
SOIL TYPE: Clay Soils
GROWER: Small Shareholder Farmers
IMPORTER: Crop to Cup