In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
Café Kabare AA
Kabare Farmers Cooperative Society
12.300 small coffee growers
1.750 – 1.950 masl
SL 28 and SL 34
Washed with double fermentation and sun dried
0,30 €. / cup

Café Kabare AA

From 9,50 to 38,00

Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.30 €.
This batch was produced by the "Kabare Farmers Cooperative Society". The cooperative has 11 washing stations (known in Kenya as "factories") and around 12.300 members (small coffee farmers). It is located in the town of the same name in the district of "Kirinyaga", province of Central Kenya, in the southern slope of Mount Kenya, the second highest mountain in Africa after Kilimanjaro.

Kirinyaga and Nyeri are probably the most famous growing areas in Kenya. Both benefit from red clay red soils rich in aluminum and iron, altitudes between 1.300 and 2.300 masl and two very heavy rainfalls per year (therefore 2 annual "main" and "fly crop"); all this contributes to the fact that in this small area, some of the best coffees in the world are produced.

In the wet mills, the process begins on the same day of the harvest. While the cherries are depulped, gravity helps to separate the heavy beans from the floating ones and the fermentation that follows helps to decompose mucilage to be washed away easily. After 12 to 24 hours of the first fermentation (the time varies depending on the climatic conditions), the coffee is washed in water channels and conducted to its second fermentation tank.

The second fermentation takes 24 to 48 hours and studies in Kenya demonstrate how the second fermentation improves the quality of the beans in appearance and taste. Next, the parchment passes through the final washing where it is again classified by weight.

It is then sun dried in raised beds, a process that can last up to 3 weeks. A manual selection is made while the parchment is still wet as it is easier to visually detect defects. At night and during the harsher periods, the parchment is covered so that the drying is homogeneous while waiting for its humidity to fall from 55% to 12% ideal for storage and roasting.

Red berries and muscovado sugar fragrance. Floral, sweet and buttery aromas. Very vibrant acidity like pineapple and red grapes.
Despite its proximity to Ethiopia, coffee was not grown in Kenya until the end of the 1880s, when French missionaries brought seeds to the Taita Hills area. Introduced in the district of Kiambu in 1896, the coffee found an excellent combination of altitude, soil and temperature that resulted in the high quality Kenyan coffees known worldwide.
While credit for the introduction of coffee in Kenya corresponds to Catholic missionaries, it was the English settlers who accelerated the importance of coffee in the Kenyan economy. Large-scale production of this and other crops is encouraged to export them to Europe and thus be able to pay the exorbitant debts generated by the construction of the railroad that connected Uganda with the port of Mombasa in 1901.

As an inheritance of colony days, auction sales have encouraged the coffee farmer and the cooperatives to be constantly engaged in quality to achieve the highest possible prices at the auctions of buyers in Nairobi.

Even nowadays, the largest coffee growing area spreads from Kiambu, on the outskirts of Nairobi, to the slopes of Mount Kenya. The counties of this region also known as Central Kenya - Kiambu, Kirinyaga, Murang'a and Nyeri - produce almost 70% of the national production.

The coffees trees are gifted with very fertile soils in the Kenyan growing regions. Soils are young and volcanic and very rich in organic matter. The altitude in these areas ranges from a minimum of 1.280 meters above sea level in Embu, eastern part of the Kenya region, to a maximum of 2.300 masl in Nyeri, on the western slopes.

Currently, Kenya produces about 0.5% of the world coffee market, there are approximately 700.000 small coffee growers and it is estimated that about 6 million people depend directly or indirectly on the coffee industry.