Kenya Kabingara PB

Регион: Kamwana, Kirinyaga
Станция: Kabingara Factory
Производител: 800 farmers working with Kabingara Factory                
Сорт: SL28, SL34, Batian, Ruiru 11
Процес: Fully washed
Височина: 1750 masl

Нето тегло: 250гр.

Вкусов профил: Къпина, касис, вишна, червен портокал. 

Although coffee growing had a relatively late start in Kenya, the industry has gained and maintained an impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation, and exquisite flavors. 

Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.

PB  stands for Peaberry. Peaberry is a name given to a very specific shape of bean. In Spanish, peaberries are called "caracol", which means "snail". The name aptly describes the shape of the peaberry bean, which appears slightly curved in on itself.

Peaberries are the result of a natural mutation in the coffee cherry. Whereas there are usually two beans nestled together in each fruit, in a cherry with a peaberry mutation, only one bean forms. As a result, peaberries have a single, rounder bean.

Peaberry mutations occur in approximately 5% of all coffee. The beans are known for being rounder, smaller and denser, which can contribute to a more even color when roasted if handled correctly. Many people find peaberries to have a sweeter flavor profile, as well. Since peaberries are a natural mutation that is not visible from the outside of the cherry, peaberries must be sorted out during the screen grading stage of dry milling. 

Farmers delivering to the washing station cultivate primarily SL28, SL34, Batian, and Ruiru 11 in small coffee gardens that are, on average, smaller than 1 hectare. 'SL' varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible.

Batian is a relatively new variety introduced by the Kenya Coffee Research Institute (CRI) in 2010. Batian is named after the highest peak on Mount Kenya and is resistant to both CBD (Coffee berry disease) and CLR (Coffee Leaf Rust). The variety has the added benefit of early maturity – cropping after only two years. Similar to Batian, Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.

Smallholders selectively handpick ripe, red cherries and deliver them to Kabingara Factory. After intake, the cherry is pulped and fermented. Following fermentation, coffee is washed in clean water and laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying, and at night, to shelter parchment from moisture. It takes an average of 7 to 14 days for parchment to dry.