Ibonia Estate sits just three miles south of Kiambu Town in Kenya’s Central Highlands, perched at around 1,700 metres above sea level. Spanning nearly 200 hectares, the estate balances coffee cultivation with conservation, leaving roughly 60% of its land as natural forest, wetlands, and wildlife habitat.
The estate’s rich red Kikuyu loam soils are a hallmark of the region. This deep volcanic soil slows cherry maturation in the cool highland climate, developing the complex flavors and vibrant character that define the coffee.
Harvesting is a meticulous, labor-intensive process. During peak season, about 200 workers carefully handpick, pulp, ferment, and dry the coffee.
