Kenya washed Arabica AA Plus Kijani Kiboko
Cupping: sparkling, bright, silky, cassis, sweet rhubarb, black tea, jammy
SCA Score 87.00
Region: Nyeri & Tharaka Nithi
Producer: Kahuro, Kiuu, and Kathinthiuku Factories
Altitude: 1,700 - 1,900 masl
Variety: SL28, SL34, Ruiru 11
Processing: Washed
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 is a worthy example. Its name comes from the Swahili words 'Kijani' meaning Green and 'Kiboko' meaning Hippopotamus. It is composed of carefully selected lots of SL-34, SL-28, Ruiru 11, Batian, and K7 varieties grown in the rich volcanic soils of Tharaka Nithi and Nyeri.
When the cherries are red and ripe, they are hand-picked into buckets early in the morning and taken to the mill. The cherries are then meticulously sorted and properly de-pulped. Following fermentation, the coffee is washed with clean water and dried under the African sun on raised beds until reaching the optimum rate of moisture, approximately 12%. This happens twice a year, with the main crop being between October and December and the early crop (with minimal quantities) between April and July.
