Ibonia Estate AB

Just outside Nairobi, Ibonia Estate sits in cool, red-soil hills where coffee has the space and conditions to develop slowly. The elevation and climate stretch out the ripening process, giving the cherries more time to build sweetness before they’re picked.

This lot is made up of SL34 and Ruiru 11, two varieties you’ll often find in Kenya. After harvest, ripe cherries are picked by hand, pulped the same day, then fully washed and dried with care. It’s a straightforward process that lets the character of the coffee come through clearly.

In the cup, it’s bright and balanced. You’ll find notes of citrus and blackcurrant, with a light floral quality and a smooth, sugary finish that sticks around.

A big part of what makes Ibonia special is how the land is managed. Much of the estate is left as natural forest, and water used during processing is cleaned and reused. It’s a practical approach that supports both the coffee and the surrounding environment, and it shows in the consistency of the cup.