ibonia estate

PRODUCER: Ibonia Estate
COUNTRY: Kenya
REGION: Kiambu County
VARIETALS: SL 28 & SL 34
MASL: 1700
PROCESS: Washed
TASTING NOTES: apricot & grapefruit

In southern Kenya, just north of Nairobi lies the township of Kiambu. Three km south of the town, 105 hectares of land creates Ibonia Estate. Leaders of the property, which lies 1,700 meters above sea level, 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 the distinctive qualities of its coffee offerings. This is a soil mixture that is created by the naturally occurring elements as well as consistent weather patterns that feed the region and make it ideal for coffee production. 

The local climate features a cool, wet period from May to July and it’s this environmental pattern, along with the high altitude due to the region's topography, which allows the crop to mature slowly and develop complexity in flavor. A slower maturation process lends itself to a more intense and longer growth period, benefiting the consumer as the seeds within the cherry have more time to develop, take in nutrients, and become a more complex and quality offering. 

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. These varieties are named for the laboratory (Scott Laboratories) they were developed at, very similar genetically to bourbon, and are sought after for their drought resistance, high yield, and obviously delicious flavors. 

We enjoy this coffee on espresso or drip and recommend the same to any who would be so fortunate to brew this coffee.