This Kenyan is perfect for pour overs or drip coffee makers and this harvest has been one of our tastiest iterations of the Kiambu.
Three kilometers south of this town and 1700 MASL, 105 hectares of land creates Ibonia Estate. Leaders of the property focus on organic matter management and soil conservation as top priorities in coffee production. Ibonia Estate sees the value of the region’s soil – a deep, reddish-brown composition known as Kikuyu loam – and recognizes its role in developing to the distinctive qualities of their coffee offerings.
Aside from the farm’s soil, Ibonia Estate embraces its local climate, which features cool, wet periods from May to July. This environmental pattern allows the coffee plants to mature slowly and develop complexity in flavor. Each day, 200 community workers gather at Ibonia Estate to harvest, wash, and sort the day’s share of the 180 tons of coffee the property exports each year. Ibonia Estate primarily cultivates SL28 and SL34 varieties, both known for communicating exceptional quality in the cup.
We hope you love the limey acidity, sweet peach and pear fruits, and warming nuttiness as much as we do.