Kenya
Kiboi

Washed process Ruiru 11, SL-28, SL-34

Flavour: effervescent blood orange and burnt toffee

Body: Acidity:

Kiboi Coffee Factory is located in Muranga County in Mugoiri location of Kahuro Division near Kahuro town. It was established in 1970’s and is serving Kiboi, Kiaguthu and Kaganda villages.

Currently it is affiliated to Mugoiri 5 Farmers Co-operative Society after splitting in 1997/98 and later rejoined in 2005. Its membership currently stands at 460 of which 410 are active farmers while 50 are inactive farmers.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: 460 Smallholders
Country: Kenya
Region: Mugoiri
Altitude: 1750m above sea level
Varieties: Ruiru 11, SL-28, and SL-34
Process: washed
Importer: Condesa Co.Lab
Body: Medium
Acidity: Medium
Tasting notes: Effervescent blood orange and burnt toffee
Roast style: Omni (filter + espresso)

Varieties

Ruiru 11 variety

Released in 1985, Ruiru 11 is a disease resistant varietal developed in Kenya

The location

Coffee from Kenya

Alongside Ethiopia and Colombia, Kenya is one of the origins we get most excited about at the roastery. It exports some of the most vibrant, bright, and unique coffees in the world.

The Murang’a region of Kenya

East of Nyeri, also with rich volcanic soils and a high percentage of smallholder producers

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.