Onyx Coffee - Kenya Kibingo Estate

Kibingo Estate - SL28 & SL34 AA/AB

THE CONNECTION

Years ago, Onyx travelled to Kenya to explore, knowing that direct coffee sourcing there isn’t easy. On that trip, they met Peter Mbature, who runs Kamavindi Estate with his siblings. Since then, Peter has become both a producer and exporter, connecting Onyx with some of Kenya’s finest estates and co-ops, always with a sharp focus on quality. This Kibingo Estate lot comes to Onyx through that partnership.

KIBINGO ESTATE

Located at 1,700 masl in Kirinyaga County, Kibingo Coffee Estate was founded in 1957 with just 100 trees. Today, it’s grown to more than 6,000 trees under the care of Anthony Irungu Kimani. After years of having his coffee blended away in cooperative lots, Anthony built his own washing station - an investment that lets the precision he applies in the field carry all the way through to the cup.

THE FARM

• Varieties: SL28, SL34 - blended AA/AB lots

• Harvest: October–December

• Processing: Fully washed at the estate’s own station

THE CUP

Classic Kenyan structure: vibrant acidity, citrus brightness, and layered sweetness. Clear, complex, and expressive — a reflection of both heritage and forward-thinking craft.

What is the roast recency?

Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.