SEY COFFEE
SEY - Anthony Kimani KIBINGO | Kenya - Washed - Field Blend
SEY - Anthony Kimani KIBINGO | Kenya - Washed - Field Blend
Origin: Kenya
Tasting Notes: Dark Fruit, Rose Hips, Lemon
Process: Hand-picked at peak ripeness. Hand-sorted. De-pulped. Fermented for ~24 hours. Floated through channels to sort by density and remove remaining defects. Soaked overnight in fresh water. Dried on raised beds for 15 days while continually turned and hand-sorted.
Varieties: Field Blend
Region: Kirinyaga
Elevation: 1750 masl
Harvest: December 2025
Recommended Brew: Filter
Roast Date:
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From SEY
The quality of Kibingo Estate last year was exceptional, and we were eager to see what this year's harvest would bring. It did not disappoint. Anthony has produced some of the top lots in Kenya, and it is an honor to again have the opportunity to work with his coffee. In the cup we find dark fruit, rose hips, and lemon.
ABOUT ANTHONY KIMANI
This is our second year purchasing coffee from Anthony Kimani, and the quality continues to be exceptional. He is an award-winning producer in Kenya and was one of the first to work with Kamavindi Lab, allowing Peter and his family to export his coffee. We are deeply grateful for Anthony Kimani's trust in the project and his willingness to give the Mbature family the opportunity to export and market his coffee.
ABOUT THIS FIELD BLEND*
We believe this lot from Kibingo is composed entirely of the main Kenyan varieties: SL34, Batian, and Ruiru 11. However, recent genetic testing on other farms has begun to challenge long-held assumptions about which varieties are actually being cultivated in Kenya. This remains an ongoing research project, and we will share the updated findings as the story unfolds!
