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Kenya Kirinyaga AA Kabingara

An intense and complex cup. Aromatics have caramel and graham cracker, butterscotch and hop flowers. The cup has sweet orange, Concord grape, black currant, berry, complex sweet-bittersweet balance. City to Full City+
Out of stock
92.2
  • Process Method No
  • Farm Gate Yes
Region Africa
Farm Gate Yes
Grade AA
Appearance .2 d/300gr, 17-18 screen
Roast Recommendations City to Full City+. This works through a wide range of roasts.
Weight 1 LB
Some details about this coffee: Kibingara coffee factory is located in Kirinyaga District in near Kerugoya town. A coffee factory is a wet-processing mill where the coop member-farmers bring their coffee cherry for processing. Kabingara is part of the Karithathi Farmers Cooperative Society and its membership currently stands at 800. The coffee farmers come from the villages Kamwana, Gatumbi, Kithama and Kathaka Villages. The mill is at 1684 meters and it_‹_s located near the forested areas of Mount Kenya. An interesting aspect of this lot is that it is comprised almost entirely of the SL-34 Kenya Bourbon cultivar, whereas many other great Nyeri coffees are based on SL-28. What does that mean? These are the two best cultivars in Kenya, and some say SL-34 is less citric than 28. It seems true to some extent with this cup, as it is a more refined and balanced coffee than some of the Nyeri region screamers. It was a very competitive year in the Kenya auctions, and the prices reflected the high demand for a much smaller than average harvest. We found many great coffees from the Kirinyaga district, and were pretty excited with the qualities this year despite the small harvest and record-high prices.
Caramel and graham cracker sweetness are the main theme of the dry fragrance, as well as butterscotch notes at City+ roast. The wet aroma is really beautiful, a bounty of hop flower buds and sweet brown ale scents. On the break there is a nice black currant and berry note. The lightest roasts are a bit tart in the cup, with bracing grape skin notes, but I must admit I really like this roast treatment, especially while the cup is hot. There is sweet orange and orange peel that strikes the front of the palate, while a rather refined sweetness (white sugar) sweetens the finish. Darker roasts really do well as the cup cools. At Full City there is a compelling balance of sweet-bittersweet roast taste, modulating between dark brown sugar and tangy burnt caramel. Concord grape sweetness lurks in the finish of these heavier roast levels. I find this cup very drinkable, and also very complex. I seem to get a new take on the flavor with each sip.