- 500 Smallholder Producers
- Ngariama, Kirinyaga
- SL-28, SL-34, Batian, Ruiru 11
- 1,700 - 1,800 masl
Built in 1988, Kabingara is part of an association of wet mills established by the Karithathi Cooperative. The mill sits on seven acres of flat land in view of the hills that grow towards the north. In contrast to other areas of Kenya, the mills production has doubled over the last four years. A field team visits each farm to offer assistance ensuring quality is kept high. The cooperative is focussed on quality and sustainability, with funds raised from the local area invested into the surrounding farm land.
We first tasted Kabingara during our visit to Nairobi in Summer 2018. We spent a few days in the cupping lab tasting through hundreds of coffee samples, allowing us a huge insight into Kenyan coffee production and how the country’s flavour profile is changing. Kabingara is an incredible example of this, with vibrant floral notes and round, sweet flavours. A perfect showcase of how brilliant Kenyan coffee can be; we couldn’t wait to share it.
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.