Notes:Β Bright and citric, with a silky body and clear sweetness. Notes of lime, grapefruit and cassis sit on a black tea backbone. Recommended For:Β Filter
Where it comes from
This coffee starts high up in Central Kenya, across the counties of Murangβa, Kirinyaga and Embu. The farms sit between 1,600 and 1,850 metres on volcanic soil. The altitude, soil and climate all work together in shaping the beansβ flavours to become vibrant and complex.
Small farms, big beans
Kijani Kiboko is a special brand, grown by exclusively by smallholder farmers, with most of the farms averaging less than a hectare. The beans are graded AA – which is Kenyaβs largest bean grade. The name is Swahili for βgreen hippopotamusβ: kijani means green and kiboko means hippopotamus. Itβs a name you wonβt forget and suits it, since these are big beans with a lot of personality.
Picked, Soaked, Sun-Dried
The cherries are picked by hand at peak ripeness and depulped, which leaves each bean wrapped in a layer of sticky mucilage. The beans then ferment for 12 to 24 hours while microorganisms break that layer down. After a good wash, they soak in fresh water for another 12 to 24 hours, a traditional Kenyan step that adds brightness. Then they dry slowly on raised beds under the African sun.
Taste the Hippo
Blackcurrant comes first, followed by zesty lime and grapefruit, with black tea lingering on the finish. The acidity is bright and citrusy, the sweetness is natural, and the mouthfeel is silky. It shines as a filter brew and is a great pick if you like your coffee lively and fruit-forward.
