Middle State Kenya Kabingara *Filter*

This is a coffee we have been patiently awaiting for quite some time now, and it was all worth it. This coffee comes Screaming at you with in your face fruit, complex acidity, and juicy goodness that tiny little fighter jets shot the flavor into just like your favorite chewy candy. Whats is surprising about it however is the tropical aspect that seems to shine bright when the coffee slightly cools down. We love Kenyan coffees, and we love this one.

 It should come as no surprise in these days that scarcity and quality is the name of the game for Kenyan coffees. This is reflected in the overall price of coffees from this region of the world. Kenyan coffee is undeniably unique, powerful flavors that can’t be found anywhere else in the world.

Kibingara Coffee Factory was established in 1988 and serves as a processing point for coffee from Kamwana, Gatumbi, Kithama, and Kathaka Villages. With over 500 members, Kibingara is affiliated with the Karithathi Farmers Cooperative Society. Nowhere are coffees as thoroughly cleaned as they are in Kenya. The typical process looks something like this: after depulping, coffee beans are left to ferment. Then, after 24 hours they are washed and left to ferment again, without water, for another 12-24 hours. The parchment is then washed before being soaked in tanks for another period of roughly 12-18 hours. At this stage, the beans are moved to skin drying beds where they are laid out in thin layers to allow the mass of water weight to fall. This happens over the course of a morning. This entire process is sometime referred to as the 72 hour process. From there the coffee goes to raised drying beds for the next 8 to 12 days. By the end of this process, the coffee is as clean as a whistle. The work is already done. Not a drop of mucilage will be found on the pristinely white parchment, and no extra flavor is imparted to the beans except by what happened at the farm and in the fermentation tanks.