Kiboko, Kenya - Medium

Kijani Kiboko The name comes from the Swahili words “Kijani” (green) and “Kiboko” (hippopotamus). The coffee is produced by smallholder farmers in central Kenya, where farms average less than one hectare in size. The farmers deliver their coffee berries to the Kanjathi facilities in Murang'a.

The total area under coffee cultivation in Kenya is estimated at 160,000 hectares. Plantations account for about a third of this area, while the majority of the land is cultivated by smallholder farmers. These are usually members of cooperatives. The coffee is usually sold through weekly auctions during the harvest season.

The price between buyers and sellers is determined by the cup quality of the coffee and a classification based on the size of the beans. AA beans, which are the largest, have a size equivalent to a 17/18.5 sieve. The additions “Top” or “Plus” refer to the cup profile, which is particularly fine and complex. Central Kenya accounts for the majority of the country’s coffee production and offers excellent conditions for growing high-quality beans. The combination of red volcanic soil, high altitude and an ideal climate is crucial for the development of the aromas and flavors that characterize this coffee.

During the harvest, only ripe, red coffee berries are picked by hand and delivered to the cooperative’s wet processing facilities. There, the berries are sorted by ripeness, peeled (pulp removed) and fermented for 12–24 hours to break down the mucilage that surrounds the bean. The beans are then washed in water channels and soaked in clean water for another 12–24 hours, which brings out the coffee’s clarity and acidity. Finally, the beans are dried on raised beds before being stored and prepared for transport. We hope you enjoy this carefully selected cup of Kijani Kiboko as much as we do!

The equator runs right through this East African gem. Despite its tropical climate, Kenya is cooled by the Indian Ocean and Lake Victoria. From the flat savannahs, which are home to a rich wildlife, rise the central highlands, with Mount Kenya – whose peak reaches 5,199 metres – as its highest point. It is here, where the lush slopes turn into fertile farmland, that coffee thrives. The combination of red volcanic soil, high altitude and an ideal climate gives rise to the fruity, almost juicy aromas that characterize these coffees. Thanks to its geographical location on the equator, the differences between the seasons in Kenya are small.

Unlike neighboring Ethiopia, coffee farming is a relatively new feature in Kenya; it only began in the early 20th century. Today, agriculture accounts for the largest share of Kenya's GDP, and coffee is the third most important product after tea and horticulture. The total area used for coffee cultivation in Kenya is estimated at 160,000 hectares. About a third of this area is plantations. However, the largest part is cultivated by small farmers organized in cooperatives. The coffee is mainly sold through auctions held weekly during the harvest season. Pricing between buyers and sellers is based on the quality of the coffee in the cup and a classification based on the size of the beans. Coffee beans that are sorted out with a size of 17/18 are designated as "AA" and are the largest of their kind.

Coffee info:

• Kenya, Murang'a, Kirinyaga, Embu
• Grows at 1200-2300 m.a.s.l.
• Arabica: SL28, SL34, Ruiru 11, Batian
• Cup score: 86.75
• Process: Washed
• The taste offers notes of black tea, lime, blackcurrant and grapefruit, with a lovely citrus freshness and natural sweetness. The silky mouthfeel rounds off the cup and provides a well-balanced taste experience with a fresh and elegant finish.

We ship coffee that has rested up to three weeks after roasting when available, and roast to order when needed. We ship coffee within one week of ordering. Free shipping on orders over 699 SEK.