Kenya - Kabare Karani AB

Kenya - Kabare Karani AB

Kenya - Kabare Karani AB


Flavor Notes

black cherry, lemongrass, orange zest


From Our Cupping Lab

Difficult to pin down, here's how we originally described the Kabare:

Savory, bright, and sweet with a smooth body and finish, we're psyched by this Kenya's unique aromatic and flavor profile; bloody mary (tomato juice, black pepper, lemon, lime, and a bit of spice) and lemongrass form a surprisingly balanced cup.

Oh, how things change. Some slight modifications to the profile and a bit of rest have created a new (and equally exciting) coffee. From the same farm with which we scored a 95 from Coffee Review (2014), the Kabare is paradoxically complex so as to be difficult to describe. Its aroma reminds us of an herbaceous tomato soup. In the cup, however, is a rich combination of black cherry, lemongrass, and orange zest, resulting in a dynamic balance of savory, sweet, floral, and tart.

Region: Kabare

Process: Washed

Varietal: SL-28, SL-34

Elevation: 1700-1800m


From Our Importer

The Kabare Cooperative Society oversees 11 washing stations in Kirinyaga disrict, mainly on the southern slopes of Mount Kenya. With a membership of 12,300 farmers, the coop is managed by 9 elected board members.

The Karani washing station represents about 600 of these small farmers, with a total intake of 450,000 kg of cherry per season. "Karani" is the kikuyu name of the original owners of the farm where this washing station was later built.  Farms in the area cultivate coffee in sandy volcanic soil. Coffee is selectively hand-picked, fermented and washed using fresh water from the Ragati river, and meticulously sun-dried on raised beds.

The peaks of snow-capped famous Mt. Kenya are very visible from the factory, and the sprinkler irrigation taking place across the Ragati River on the famous Kibirigwi Irrigation Scheme, help to make the area particularly scenic.

Interamerican Coffee


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