Kenya Kabingara

Batian is a relatively new type of coffee, developed by the Kenya Research Institute in 2010. It was named after the highest peak of Mount Kenya.

Coffee is grown on small plantations, consisting of 250-350 trees, at an altitude of 1,750 metres above sea level. The high altitude provides warm days and cool nights, giving Kenya Kabingara a special, sweet taste.

The ripe red cherries are picked by hand and then transported to the Kabingara factory. Here, the workers once again sort through the coffee, passing only the best fruit to the next stage.

The selected cherries are then pulped and fermented in water to break down the sugars. After fermentation, the coffee is washed in clean water and laid out to dry on raised beds.

Coffee takes one to two weeks to dry. During this period, it is covered twice a day: during the hottest times to ensure even drying, and at night to protect it from moisture.

In the Kenya Kabingara filter, the coffee reveals the flavours of currant, plum, and yellow apple. When prepared as an espresso, it unveils the flavours of currant jam, green apple, and nectarine.