Sweet red berries and winey profile. Aroma: Citrus, red berries and lemongrass. Cup: Complex and juicy acidity, very clean with a coating mouthfeel. Cools down very well, high sweetness, buttery texture.
Kabare is a Farmers Cooperative Society (F.C.S.) in the Kirinyaga county. It counts 9,300 members and 11 washing stations that produce about 8,000 bags per year. Most of the farmers delivering coffee cherries to Kabare grow SL28 and SL34 varieties.
The region’s soil is mostly clay loam and stretches all the way to the forests at the foot of Mount Kenya. The flowering happens between February and April and the harvest takes place between October and January.
The cherries are hand-sorted before pulping. The resulting parchment coffee is then fermented overnight in tanks in order to break down the remaining mucilage. After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights.
The last stage is the drying, done on African raised beds, which takes between 9 and 15 days.