Kenya washed Arabica AA Plus Kijani Kiboko

The total area under coffee cultivation in Kenya is estimated at 160,000 hectares. Plantations make up about one-third of the area. However, the most significant part of the land is used by smallholder farmers. They are usually members of cooperatives. Commonly, the coffee is being sold via weekly auctions during the harvesting season.

The pricing between buyer and seller is defined by the cup quality and grading defined by the bean size. AA, the largest, are those that have a 17/18.5 screen size. The add-on „Top“ or „Plus“ refers to the cup profile, which is especially fine and complex. Central Kenya produces most of the country´s coffee offering excellent conditions to grow high quality beans. The combination of red volcanic soil, high altitudes, and the ideal climate have a decisive impact on the development of the aroma and flavors that characterize this coffee.

Kijani Kiboko, an L+B special brand, is a compelling example. Its name is derived from the Swahili words “Kijani,” meaning green, and “Kiboko,” meaning hippopotamus. It is produced by smallholder farmers across Central Kenya, where farms average less than one hectare in size. Farmers deliver their cherries to the Kanjathi Factory in Murang'a (part of Kangiri FCS), the Ngunguini Factory in Kirinyaga (part of Kibirigwi FCS), and the Ngurueri Factory in Embu (part of Murue FCS).

During harvest, only ripe red cherries are hand-picked and delivered to the cooperative wet mills. There, the cherries are sorted by ripeness, depulped, and fermented for 12–24 hours to break down the mucilage. The beans are then washed in water channels and soaked in fresh water for an additional 12–24 hours to enhance clarity and acidity. Finally, they are dried on raised beds before being stored and prepared for shipment. We hope you enjoy this carefully curated cup of Kijani Kiboko as much as we do!