Kibingo Washing Station serves 3,515 registered coffee growers, spread over 18 hills in the local area. All producers here are registered at a Greenco washing station, and are organized into groups of 30 people, lead by a farm leader. This leader acts as a spokesman to facilitate communication and organization with the washing station. 

This year, Kibingo tried this anaerobic fermentation, by adding intenso yeast. It was specially developed for coffee production over a four-year period of research and trials. It stabilised the risk of spoilage for fermentation. It also provides a better environment for the coffee bean to express its best flavour profile and terroir.

Once the coffee picked from the trees, it was deplupled and separated into different quality. This lot then is placed in an air-tight, Epoxy-coated, concrete tanks to ferment for 36 hours. The result of this intenso anaerobic washed process provide more intensity in the stone fruit profile and brighten up the acidity.

Kibingo

Certified B Corp roastery and shops with nationwide technical support, and training facilities in London and Cornwall.

Kibingo

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Kibingo