Kibingo - Aa Separation Field Blend

OriginKenya

ProcessWashed

Summary

Anthony Kimani's coffee from Kirinyaga, Kenya, won 1st place in Kenya's national Taste of Harvest competition. Grown at 1,750 masl, the coffee is a field blend of SL28, SL34, Batian, and Ruiru 11 varieties. Processed using the washed method: hand-picked, de-pulped, fermented for approximately 24 hours, floated through channels, soaked overnight, and dried on raised beds for 15 days.

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Details

FormatBean

DecaffeinatedNo

ProducerAnthony Kimani

Altitude1750 m.a.s.l

VarietySL34, Batian, SL28, Ruiru 11

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The roaster

Sey

SEY is a contemporary micro roastery based in Brooklyn, New York, sourcing some of the finest, most dynamic single-origin coffees they can find. Their whole approach is built on deep, long-term relationships with producers around the world, nurturing a brilliant spectrum of flavors, aromatics, and acidities into existence. They run their own cafe at 18 Grattan Street in Brooklyn (open daily, and named 2019's Best Coffee Shop in America by Food & Wine). A subscription program delivers seasonal coffees with subscriber-only exclusives, pre-releases, and detailed raw product info plus brew guides. Small batch, purposeful, and utterly serious about the craft. Drink beautiful coffee.

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