Kabare Konyu, Kenya AA Washed, Espresso Roast
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Tasting Notes
Plum, Blackberry and Lime
The Kabare Farmers Cooperative Society is located in Kirinyaga and is composed of 11 factories.
They are situated at different altitudes, some of them just bordering the Mount Kenya forest. Most of the farmers delivering their cherries to Kabare are planting SL28 and SL34 varieties.
The name Konyu comes from the nearby stream, which water is also used for processing.
The ripe cherries are hand sorted before pulping.
The parchment is then fermented overnight in tanks in order to break down the sugars of the mucilage.
After fermentation, the parchment is then washed and graded into P1, P2, P3 and P lights.
The last stage is the drying of the coffee on raised beds, which takes between 9 and 15 days.
The Chairman of the Kabare society works hard towards improving the quantity as well as the quality of the coffee.
Most of the farmers use the cherry pulps in combination with cow manure to produce an ecological fertiliser for the trees.
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