Kenya Kabingara Coffee
Kenya Kabingara Coffee

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Single Origin - Kenya

Kabingara

Roast Level

3

10

Light roast

Origins
KENYA map KENYA

reviews:

Behind the cup

Tropical notes of pineapple are the first impression of this bright lot from Kenya. Balanced with citrus and herbal notes of lime leaf, Kabingara is exactly what we look for in a Kenyan coffee. Finishing with sweet notes of raw sugar, this coffee is guaranteed to linger long after you finish sipping.

Brewing Suggestions

All of our coffees can be brewed in various ways, designed for your perfect morning. These recipes are our favorite ways to highlight Kabingara. Your brewing adventure starts here.

Verve's Coffee Department

V60

Coffee

22 g

Grind

Med

Water

353 g

Ratio

1:16

Time

3:30

French Press

Coffee

40 g

Grind

Med/Coarse

Water

600 g

Ratio

1:15

Time

6:00

Chemex

Coffee

40 g

Grind

Med/Coarse

Water

600 g

Ratio

1:15

Time

5:00

Farmlevel Story

Coffee production is an integral part of the culture and economy in Kenya. Farmers cultivate small coffee farms of approximately 250 to 350 trees at altitudes of 1,600 to 1,800+ meters above sea level and deliver their cherry to Kabingara factory. The high altitudes provide the warm days and cool nights that help nurture sweet, dense cherry. The washing station is owned and operated by Karithathi Farmers’ Cooperative Society (FCS). At intake, the Cherry Clerk oversees meticulous visual sorting and floating and accepts only dense, ripe cherry. After intake, cherry is pulped and fermented. Following fermentation, coffee is washed in clean water and laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes an average of 7 to 14 days for parchment to dry.

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