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 above 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.
Bean Size: AA refers to the largest screen size in Kenya’s grading system, typically 7.2 to 7.8 mm in diameter (screen size 17/18).
Flavor Profile: Larger beans grown at higher altitudes develop denser flavor compounds, often showing bright, complex profiles with citrus, berry, or floral notes.
Density and Roasting: That same density makes AA lots roast evenly, but also means they hold onto structure longer during extraction, which is part of why a standard filter roast can taste sour or underdeveloped when pulled fast under espresso pressure.
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 above 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.
Bean Size: AA refers to the largest screen size in Kenya’s grading system, typically 7.2 to 7.8 mm in diameter (screen size 17/18).
Flavor Profile: Larger beans grown at higher altitudes develop denser flavor compounds, often showing bright, complex profiles with citrus, berry, or floral notes.
Density and Roasting: That same density makes AA lots roast evenly, but also means they hold onto structure longer during extraction, which is part of why a standard filter roast can taste sour or underdeveloped when pulled fast under espresso pressure.
