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HomeCoffeesIbonia Estate AA
Kiambu · Kenya

Ibonia Estate AA

Washed SL34, Ruiru 11, grown at 1725 masl

Roasted by Night Swim Coffee Roastery & Cafe

Recently sold out· checked 20 Jun
EstateRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryNight Swim Coffee Roastery & Cafe· Charlotte, USA
EstateIbonia Estate, Kiambu, Kenya✓
Producer—
ProcessWashed✓
Harvest—
Altitude1725 masl✓
ClimateTemperate oceanic
VarietiesSL34, Ruiru 11≈
Roast—
Tasting notesStrawberry, Apple, Earl Grey, Toffee✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • Strawberry
    Fruity › Berry › Strawberry
  • Apple
    Fruity › Apple
  • Earl Grey
    Floral › Black Tea
  • Toffee
    Sweet › Brown Sugar

Supply Chain

  1. Estate

    Ibonia Estate, Kiambu, Kenya

  2. Roastery

    Night Swim Coffee Roastery & Cafe

  3. Coffee· viewing

    Ibonia Estate AA

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarKenya Ibonia Estate ABIbonia Estate AB - KenyaIboniaIbonia Estate2024 Ibonia Estate; AA Separation - KenyaKenya Muinami EstateMore from this farmIbonia Estate6 moreSame variety, exploredSL34913Ruiru 11604Similar flavour profileStrawberry, Apple, Earl Grey1403Same processWashed13025From the same originKenya1439More from this roasterNight Swim Coffee Roastery & Cafe11 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1725 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability