- Variety: Sl-28, SL-34, Batian, Ruiru - Country: Kenya - Region: Kirinyaga - Process: Washed - Altitude: 1700-1900 MASL - Harvest: 2023/2024 - Roast Level: Extra-Light In the cup In the cup we get a deep sweetness that reminds us of black currant and brown sugar. This coffee has a tart profile like black cherry with a silky body. It has a sweet and herbal finish. Clean Funky Terroir Experimental About The Producer 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 avobe sea level. The name “Kiringa” comes from the nearby Kiringa river, which is the primary water source for processing coffee at the washing station. The river originates from the Mount Kenya Forest. Situated centrally in Kirinyaga, between Nyeri and Embu counties, the Kabare FCS members primarily cultivate traditional SL28 and SL34 coffee varieties. Processing 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. Variety SL28 is among the most well-known and well-regarded varieties of Africa. It has consequently spread from Kenya, where it was originally selected in the 1930s, to other parts of Africa (it is important in Arabica-growing regions of Uganda, in particular) and now to Latin America. The variety is suited for medium to high altitudes and shows resistance to drought, but is susceptible to the major diseases of coffee. SL28 is notable for its rusticity—a quality meaning that it can be left untended for years or even decades at a time, and then return to successful production. There are SL28 trees in many parts of Kenya that are 60-80 years old and still productive. A variety resistant to coffee leaf rust and coffee berry disease created at the Coffee Research Station (CRS; now the Coffee Research Institute, CRI) in Ruiru, Kenya. Batian was released in Kenya in 2010. Batian was created via single-tree selections from fifth filial generations from the male parent of some Ruiru 11 progenies. Batian is a composite variety, mixing three different pure line varieties. Transparency Imported Apex We Paid $18.61USD/KG Roasted Costs $23.40USD/KG This is our first year working with this Kiringa lot. Located in Kirinyaga, Kiringa is part of the Kabare Farmers Cooperative Society, and operates with 850 active members. This is an extra-light variant of our Kiringa AA Light roast. We recommend this roast profile for experienced brewers only willing to wait 45+ days after roast for best results. Extra Light profiles sacrifice sweetness and initial intensity for clarity.

- Variety: Sl-28, SL-34, Batian, Ruiru - Country: Kenya - Region: Kirinyaga - Process: Washed - Altitude: 1700-1900 MASL - Harvest: 2023/2024 - Roast Level: Extra-Light In the cup In the cup we get a deep sweetness that reminds us of black currant and brown sugar. This coffee has a tart profile like black cherry with a silky body. It has a sweet and herbal finish. Clean Funky Terroir Experimental About The Producer 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 avobe sea level. The name “Kiringa” comes from the nearby Kiringa river, which is the primary water source for processing coffee at the washing station. The river originates from the Mount Kenya Forest. Situated centrally in Kirinyaga, between Nyeri and Embu counties, the Kabare FCS members primarily cultivate traditional SL28 and SL34 coffee varieties. Processing 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. Variety SL28 is among the most well-known and well-regarded varieties of Africa. It has consequently spread from Kenya, where it was originally selected in the 1930s, to other parts of Africa (it is important in Arabica-growing regions of Uganda, in particular) and now to Latin America. The variety is suited for medium to high altitudes and shows resistance to drought, but is susceptible to the major diseases of coffee. SL28 is notable for its rusticity—a quality meaning that it can be left untended for years or even decades at a time, and then return to successful production. There are SL28 trees in many parts of Kenya that are 60-80 years old and still productive. A variety resistant to coffee leaf rust and coffee berry disease created at the Coffee Research Station (CRS; now the Coffee Research Institute, CRI) in Ruiru, Kenya. Batian was released in Kenya in 2010. Batian was created via single-tree selections from fifth filial generations from the male parent of some Ruiru 11 progenies. Batian is a composite variety, mixing three different pure line varieties. Transparency Imported Apex We Paid $18.61USD/KG Roasted Costs $23.40USD/KG This is our first year working with this Kiringa lot. Located in Kirinyaga, Kiringa is part of the Kabare Farmers Cooperative Society, and operates with 850 active members. This is an extra-light variant of our Kiringa AA Light roast. We recommend this roast profile for experienced brewers only willing to wait 45+ days after roast for best results. Extra Light profiles sacrifice sweetness and initial intensity for clarity.