About This Coffee
Located in Kiambu, Kenya, Ibonia Estate is a long‑standing coffee estate managed by ‘Sir’ Charles Njonjo and his family. Spanning over 100 hectares, the estate primarily cultivates SL28 and SL34 varieties. Despite growing pressure from urban development, Ibonia remains a great source of high‑quality coffee in the heart of the Kiambu region. The estate has a strong focus on preserving the local ecosystem with nearly 60% of the land is wild natural forest.
Carefully cultivated and processed with an eye toward excellence, this Fully Washed AA lot showcases the signature characters of Kenyan coffees. Expect a bright, nuanced cup with vibrant berry notes complemented by lively citrus and delicate floral aroma.
Cultivation
Located at 1,700 meters above sea level, the high altitude and preserved natural habitat create optimal conditions for coffee production. At this elevation, the cool climate naturally slows the development of the coffee cherry, allowing complex sugars and acids to accumulate, resulting in the bright, winey, citrus‑forward flavors that Kenyan coffee is famous for on the international cupping table. In addition, the cool climate and fertile volcanic soil provide an ideal environment for growing cherries with distinctive quality.
The ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye to sustainability and Good Agricultural Practices, with minimal environmental impact where possible.
Harvest & Post-Harvest
Cherries are selectively handpicked and sorted by floating, with only the ripest and densest fruits chosen. They are then pulped and fermented for around 12 to 24 hours. Following this stage, the coffee is washed to fully remove any remaining mucilage. The parchment is then soaked in clean water for 24 hours before being moved to dry on raised beds.
Soaking is a step that historically was a method for ‘holding’ coffee in a stable environment until space was made available on the limited space available on drying beds during the peak of the harvest season. More recently, research has shown that soaking can add points to the final cup score and, potentially, contributes to a cleaner, brighter cup profile.
At the drying stage, the parchment is evenly laid out and turned frequently to ensure consistent drying. Workers cover the parchment with tarp to protect it from moisture or direct sunlight, encouraging a slow, even drying process. It takes approximately 7 to 15 days for parchment to dry, depending on the weather. Once the drying is completed, the parchment is bagged, milled and ready to export.
About SL28 & SL34
SL28 and SL34 were two of the cultivars released by Scott Agricultural Laboratories (SAL) during the height of SAL’s research in Kenya in the 1930s and 1940s. They soon became the cultivars of choice for most growers thanks to their deep root structure that allows them to maximize scarce water resources and flourish even without irrigation. SL varieties also had higher yields than the French Bourbon rootstock that they replaced and were known to be somewhat more disease resistant.
AA Grade
Kenyan coffees are classified by size. AA beans are the largest size. AA grade coffees are those that are 17/18 screen size, meaning that they are larger than 7.2 millimeters.
About Kiambu
Kiambu is right outside Kenya’s capital city of Nairobi but is nonetheless known for agriculture – specifically coffee and tea. The county is also home of the Kenyan Coffee Research Foundation.
Kiambu County is also well known for its dairy production, and is the largest dairy producing county in Kenya. Many of the growers here adhere to organic fertilizing practices, using only cow manure instead of agrochemicals on their coffee trees.
Farmers in Kiambu face low production due to pests and disease while simultaneously having to pay high prices for inputs. In recent years, many have felt the strain and have sold their land to real-estate developers looking to build on the edge of Nairobi.
Coffee in Kenya
Though coffee growing had a relatively late start in Kenya, the industry has gained and maintained a impressive reputation. Since the start of production, Kenyan coffee has been recognized for its high-quality, meticulous preparation and exquisite flavors. Our in-country sister company, Sucafina Kenya, works with farmers across the country to ensure these exceptional coffees gain the accolades they deserve.
Today, more than 600,000 smallholders farming fewer than 5 acres compose 99% of the coffee farming population of Kenya. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee. These farmers are organized into hundreds of Farmer Cooperative Societies (FCS), all of which operate at least one factory. The remainder of annual production is grown and processed by small, medium and large land estates. Most of the larger estates have their own washing stations.
Most Kenyan coffees are fully washed and dried on raised beds. The country still upholds its reputation for high quality and attention to detail at its many washing stations. The best factories employ stringent sorting practices at cherry intake, and many of them have had the same management staff in place for years.