KENYA Kijani Kiboko AA Plus

Processing: Washed ; Cupping Score: 87.75 pts

Flavor Profile: Vibrant profile with pronounced acidity, citrus notes of lime and grapefruit, black tea, rhubarb, tomatoes. Silky body.

A defining aspect of Kenyan coffee is its production system. The total area cultivated with coffee in Kenya is approximately 160,000 hectares, but only one-third belongs to large estates. The rest is farmed by smallholders who pool their harvests and deliver them to cooperatives. This community structure not only ensures a diversity of micro-lots but also maintains a high level of quality, as each farmer is motivated to deliver the best cherries. Processing is done almost exclusively via the washed method, and drying takes place on so-called "African beds" under the strong sun until the beans reach an optimal moisture level.

The grading of green coffee in Kenya is another essential element. Beans are sorted by size, and the largest ones, passed through screen 17/18, receive the designation "AA." In the case of Kijani Kiboko AA Plus, the addition of the term "Plus" signals a superior cup profile with a distinct aromatic complexity. In the cup, this coffee reveals intense citrus notes of lemon and lime, complemented by the sweetness of red fruits such as black cherries and raspberries. Undertones of caramel and chocolate add balance and roundness, resulting in an elegant and memorable tasting experience.

The combination of red volcanic soil, high altitudes, and an ideal climate has a decisive impact on the flavor development that characterizes this coffee. Due to the geographical location on the equator, there is little distinction between different seasons in Kenya. Therefore, harvesting takes place twice a year, resulting in a main crop and a smaller fly crop. This phenomenon is almost unique to Kenya and a few other coffee-producing countries.