A washed selection from the Kibingo Washing Station in Kirinyaga, Kenya. This Kibingo comes from producer Anthony Kimani, who was working out of the Mbature Family's 'Kamavindi' Coffee Lab - a mighty fine notch in the coffee-producing belt. This coffee benefits from the fresh mountain water of Kirinyaga, and has undergone the classic Kenyan 'double washed' process before being slowly dried over 15 days. We found a vibrant and juicy profile that reminded us of ripe berries, floral and creaming soda whilst hot, cooling towards plum, pineapple and lychee!
Sey was founded by Lance Schnorenberg and Tobin Polk, and they roast in Brooklyn, New York. This coffee was roasted on 20.7.2026. We recommend a slightly longer resting time with these coffees, and pursuing a higher extraction where possible.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.