Ibonia Estate AB - Kenya
About Ibonia Estate
Just north of the capital city of Nairobi sits Ibonia Estate, managed by Solomon Waithaka. It covers a large swath of land and a large portion of it is dedicated to forests, dams, marshland, some roads and housing. The forest ecosystem remains well-preserved; it’s teeming with native flora and fauna on both land and water. Also, to manage environmental impact, the estate operates an efficient water recirculation system that includes 16 lagoons in succession designed to purify wastewater. (How neat is that?!)
The soil on the estate is deep, well-drained and full of red volcanic material; it’s highly fertile and ideal for growing coffee. The climate is generally cooler, with colder and wet periods from May to July, which allow for slow cherry development resulting in higher cup quality. The estate has 2 harvests, a smaller ‘early crop’ picked from April to August, and a larger ‘late crop’ harvested from October to December.
Regardless of when the cherries are harvested, the processing remains the same. The ripe cherries are pulped (aka removing the cherry fruit part from the seed/bean), then undergo a full fermentation and washing before being dried on raised beds.
Luscious raspberry, juicy red grapefruit and deep brown sugar combine to give us a cup as rich as the terroir it was grown in.
REGION: Kiambu, Kenya
FARM: Ibonia Estate
VARIETAL: SL34, Ruiru 11
ALTITUDE: 1,725 meters
PRODUCER: Ibonia Estate
PROCESS: Washed, Dried on Raised Beds
Sourced from our partners at Red Fox Coffee Merchants.
Tastes like
Raspberry, Red Grapefruit, Brown Sugar
Brewing Recommendation
While we strive to roast our coffees to be enjoyable using any brewing method, try this coffee on Kalita or Drip.
Chemex Brewing Ratio - 1:16 [i.e. 25g coffee and 400g water]
Kalita Brewing Ratio - 1:16 [i.e. 25g coffee and 400g water]
Description
About Ibonia Estate
Just north of the capital city of Nairobi sits Ibonia Estate, managed by Solomon Waithaka. It covers a large swath of land and a large portion of it is dedicated to forests, dams, marshland, some roads and housing. The forest ecosystem remains well-preserved; it’s teeming with native flora and fauna on both land and water. Also, to manage environmental impact, the estate operates an efficient water recirculation system that includes 16 lagoons in succession designed to purify wastewater. (How neat is that?!)
The soil on the estate is deep, well-drained and full of red volcanic material; it’s highly fertile and ideal for growing coffee. The climate is generally cooler, with colder and wet periods from May to July, which allow for slow cherry development resulting in higher cup quality. The estate has 2 harvests, a smaller ‘early crop’ picked from April to August, and a larger ‘late crop’ harvested from October to December.
Regardless of when the cherries are harvested, the processing remains the same. The ripe cherries are pulped (aka removing the cherry fruit part from the seed/bean), then undergo a full fermentation and washing before being dried on raised beds.
Luscious raspberry, juicy red grapefruit and deep brown sugar combine to give us a cup as rich as the terroir it was grown in.
REGION: Kiambu, Kenya
FARM: Ibonia Estate
VARIETAL: SL34, Ruiru 11
ALTITUDE: 1,725 meters
PRODUCER: Ibonia Estate
PROCESS: Washed, Dried on Raised Beds
Sourced from our partners at Red Fox Coffee Merchants.
Tastes like
Raspberry, Red Grapefruit, Brown Sugar
Brewing Recommendation
While we strive to roast our coffees to be enjoyable using any brewing method, try this coffee on Kalita or Drip.
Chemex Brewing Ratio - 1:16 [i.e. 25g coffee and 400g water]
Kalita Brewing Ratio - 1:16 [i.e. 25g coffee and 400g water]
