Kenya - Ibonia Estate (City)
Kenya - Ibonia Estate (City)
Origin – Kenya
Location – Kiambu County
Name of Farm – Ibonia Estate
Grade – AB
Processing method – Fully washed, Dried on elevated African drying tables
Altitude – 1700 meters above sea level
Plant Varietal – SL28 & SL34
Soil Type – Volcanic red soils
Shaded under Gravillea, Macadamia and Eucalyptus trees
Copping Notes – apricot, starfruit, full body, rich flavor
Three kilometers south of the town of Kiambu, 105 hectares of land creates Ibonia Estate. Leaders of the property, which lies 1,700 meters above sea level, focus on organic matter management and soil conservation as top priorities in coffee production. Ibonia Estate sees the value of the region’s soil – a deep, reddish-brown composition known as Kikuyu loam – and recognizes its role in developing to the distinctive qualities of their coffee offerings.
Aside from the farm’s soil, Ibonia Estate embraces its local climate, which features cool, wet periods from May to July. This environmental pattern allows the coffee plants to mature slowly and develop complexity in flavor. Each day, 200 community workers gather at Ibonia Estate to harvest, wash, and sort the day’s share of the 180 tons of coffee the property exports each year. Ibonia Estate primarily cultivates SL28 and SL34 varieties, both known for communicating exceptional quality in the cup.
Other information on Kenya's coffee production –
Of all contemporary coffee origins, Kenya is doubtless the most universally admired. Coffee-growing came late to this mainly tea-drinking nation, introduced in 1900 by the British. When the Kenyans achieved independence they structured their coffee industry with what, in retrospect, seems admirable foresight. They maintained a technically sophisticated research establishment, made use of the most advanced techniques in fruit removal and drying, developed efficiently run cooperatives of small holders, and organized their export industry around an open auction.
The auction system in particular may be the key to Kenya’s coffee success. The buyer who offers the highest price for a given lot of coffee at the weekly government-run auction gets that coffee. No insider deals can be cut. Samples of lots of coffee up for auction are distributed to licensed exporters, who evaluate them and distribute them to their customers for their evaluation. The exporters bid for the coffees based on their own evaluations and on the preferences of their customers.
This simple, transparent system tends to reward higher quality with higher prices. Kenya coffee also has the advantage of consistently high growing altitudes and whatever imponderables of soil and climate contribute to the heady fruit and wine tones that embellish the best East Africa and Arabia coffees.
The main growing area stretches south from the slopes of 17,000-foot Mt. Kenya almost to the capital, Nairobi. There is a smaller coffee-growing region on the slopes of Mt. Elgon, on the border between Uganda and Kenya. Most Kenya coffee sold in specialty stores appears to come from the central region around Mt. Kenya and is sometimes qualified with the name of the capital city, Nairobi. Grade designates the size of the bean; AA is largest, followed by A and B.
The Kenya Cup. Kenya is both the most balanced and the most complex of coffee origins. A powerful, wine-toned acidity is wrapped in sweet fruit. Although the body is typically medium in weight, Kenya is almost always deeply dimensioned. Sensation tends to ring on, resonating like a bellclap rather than making its case to the palate and standing pat. Some Kenyas display dry, berryish nuances, others citrus tones. The berry-toned Kenyas are particularly admired by some coffee buyers. Finally, Kenya coffees are almost always clean in the cup. Few display the shadow defects and off-tastes that often mar coffees from other origins.