Kenyan coffee is not known for being subtle and this coffee is no exception. Structured black plum and smooth butterscotch flavors will leave you wanting more of this Kiambu county estate coffee.
Cianda, Kiambu county
December - February
Black Plum, Butterscotch, Dense
The East Africa Protectorate was established by the British Empire in 1895 occupying the land that wouldn’t officially be referred to as “Kenya” until it’s independence in 1963.
Under British Colonial rule, coffee was grown and produced on large estates and sold and consumed in London. It wasn’t until the 1950s that control of Kenyan coffee production would be transferred rightfully back to the Kenyans and Kenya’s centralized wet-mill system, as we know it today, would come to life.
Ibonia Estate is among Kenya’s original coffee estates and lies shortly outside Nairobi in the Kiambu region. Here, SL-28 and SL-34 thrive in Kenya’s rust-colored, mineral-rich soil. Ripe coffee cherries are processed using Kenya’s trademark double-fermentation before being dried, on-site, on raised beds.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel.