This fresh espresso coffee from the Slovak roastery Kaffa is the perfect way to bid farewell to summer. The Kenya Kabingara Estate— still fresh yet pleasantly sweet—welcomes you in the cup with a delicate aroma of black tea and yuzu citrus. This is followed by a juicy flavor of cranberries and aromatic hibiscus, rounded off with a sweet honey note. The washed processing method has given the coffee a pleasant clarity and highlighted its characteristic acidity.
Kabingara Estate is one of the most renowned processing stations in Kenya’s Kirinyaga region. The station is jointly owned by the Karithathi Farmers Cooperative Society and works with more than 800 smallholder farmers. The combination of volcanic soil, high altitude, and significant temperature differences between day and night gives rise to unique flavors in the coffee and makes it a highly prized commodity. The resulting coffees are characterized by higher acidity and a delicate fruity and sweet note. The most commonly grown coffee varieties are the traditional SL 28 and SL 34, supplemented by Batian and Ruiru 11.
The beans were processed using the washed method, which brought out their juicy flavor profile. After being hand-picked, the coffee cherries were transported to a processing station, where they were carefully sorted. The cherries are pulped and placed in water tanks, where they are left to ferment for 12 to 36 hours. The beans are thoroughly washed with clean water and transferred to raised African drying beds, where they are dried until they reach optimal moisture content. The result of this meticulous process is a clean and distinctive coffee that you’ll love coming back to.
- Processing Station: Kabingara Estate
- Elevation: 1,750 m above sea level
- Varieties: SL 28, SL 34, Ruiru 11, Batian