Coffee · Kenya
Kirinyaga
Kabare Farmers Cooperative Society
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- Lime
- Vanilla
- Peach
- Rose tea
- Cherry jam
Lot data
- Origin
- Kenya
- Region
- Kirinyaga · Gichugu
- Station / farm
- Kiringa Coffee Factory
- Producer
- Kabare Farmers Cooperative Society
- Altitude
- 1700–1900 masl
- Variety
- SL 28, SL 34, Ruiru 11
- Process
- Washed
- Harvest
- March 2026
- Grade
- AA
Screen size
Cup profile
From cherry to cup
Process, step by step
- 01SelectionRipe cherries are hand-picked and sorted by flotation to remove defective fruit.
- 02PulpingThe skin is removed the same day the cherries are picked.
- 03FermentationIn tanks for 24 to 48 hours, until the mucilage lets go.
- 04Washing and soakingWashed in water channels and rested for about 24 hours in clean water.
- 05DryingOn raised African beds, 8 to 14 days, turned often until 10–12% moisture.
At origin
The producer, the origin and the washing station
Producer and station
The Kabare cooperative was founded in 1998 and its Kiringa station, in Gichugu sub-county, receives the harvest of around 850 farmers with plots averaging 0.6 hectares.
The region
Kirinyaga is Kenya’s third-largest coffee region and lies next to Mount Kenya. Its cool temperatures slow ripening and give very clean cups. Kenya has grown coffee since the late 19th century, between 1,500 and 2,200 m, on red, well-drained volcanic soils. The main harvest runs from October to February, with a second one from May to July, and around 60% of the coffee is produced through cooperatives.
Spec sheet
Shall we taste it?
We send samples with a spec sheet and traceability from farm to market.