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Kenya Kabingara - Klatch Coffee Roasting


Kenya Kabingara

coffee blossom - kumquat - apricot

Regular price $19.95 Sale

 REGION: Kirinyaga     FARM: Co-Op     FARMER: Karithathi Co-Op

VARIETAL: SL 34 + Ruiru 11     ALTITUDE: 1685 M     PROCESS: Washed     ROAST: Medium | Light



This coffee will be ROASTED on Mondays. 

Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive that week’s roast. 

Kenya Kabingara won SILVER for Drip at the 2018 Golden Bean.

This enjoyable cup offers notes of coffee blossom, kumquat, and apricot.

With an aroma of cocoa this coffee embodies a great roast.


Ken Davids of Coffee Review in his 94 POINTS - Nov. 2018 assessment describes our Kenya Kabingara as:

High-toned, crisply sweet. Mango, halvah, fine musk, freesia, dark chocolate in aroma and cup. Sweetly tart structure with bright, juicy acidity; plump, velvety mouthfeel. The lingering, resonant finish carries through on the promise of the cup, aromatically, structurally and in terms of flavor.


The bottom line: A classic Kenya cup: juicy and complex, with layers of fruit and floral intrigue.


Established in 1988 the Kabingara factory is situated in central Kenya, in Kirinyaga county. They are affiliated with the Karithathi FCS, serving the four nearby villages of Kamwana, Gatumbi, Kithama, and Kathaka. It stands on seven acres of land with ample space for processing and drying tables.  The area experiences two seasons of rainfall, the long rains from March to May and the short rains from October to December, with an average rainfall of 1400mm per year. Typically the climate ranges from 13 to 24 degrees celsius year round. Production cycle follows the standard timeframe with the main crop harvested from October through December and fly crop harvested from April through June.  The majority variety grown is SL 34 with Ruiru 11 accounting for about 1% of the harvest.


After pulping, the coffee is fermented overnight to break down the sugars, traveling through channels to the soaking tank the coffee is carefully cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Frequent turning and sorting will happen during the drying stage.


Wastewater is managed through the use of soaking pits. The water used for processing the cherry will spend time in the pits to ensure that the nutrient-rich water created during depulping will not be returned to the nearby water source without proper treatment. This additional step will cut down the risk of contamination, after adequate time for reabsorption the water will be recirculated. Currently, Kabingara is using three pits for this process.


We strongly believe in establishing a transparent, trust-based relationship with smallholder farmers, helping to support sustained industry growth throughout the country, and continuing to elevate the standards of quality coffee produced in Kenya.



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