Kabare Kiringa AA - Kenya - Light

Variety: SL-34, SL-28, Ruiru 11, Batian
Process: Double Washed
Fermentation: 18-36 hours dry under shade
Drying time: 12-20 days on raised beds
Drying temperature: 34 °C Max. - 16 °C Min.  
Altitude: 1700 - 1900 masl
Region: Kirinyaga

STORY

Kiringa Factory, a part of the Kabare Farmers
Cooperative Society, operates with 850 active
members. The coffee cherries are harvested at
elevations ranging from 1700 to 1900 meters
above sea level. The name "Kiringa" comes from
the nearby Kiringa river, which is the primary
water source for processing coffee at the
washing station. This river originates from the
Mount Kenya Forest. Situated centrally in
Kirinyaga, between Nyeri and Embu counties, the
Kabare FCS members primarily cultivate the
traditional SL28 and SL34 coffee varieties. The
cooperative has implemented a system where
factory managers rotate between facilities every
few seasons. This practice facilitates the
exchange of knowledge and helps ensure
consistent quality across all factories. After
pulping, the coffee undergoes dry fermentation
for 18-36 hours in concrete tanks under a shaded
roof for controlled temperature. Following
fermentation, the coffee is washed and
undergoes further density-based grading in
washing channels, sometimes followed by
overnight soaking in clean water. The coffee is
then sun-dried for 12 to 20 days on raised beds.
The drying time will depend on weather
conditions. The coffees are covered with plastic
during midday and at night for protection.