Kenya AA Plus Kijani Kiboko Decaf – Light Roast Coffee

Taste & Crema

Light roasted Kenya AA Plus Kijani Kiboko Decaf shows exactly what we like about pour-over coffee – clarity, juicy quality, and beautifully comprehensible flavor notes. Lighter degree of roasting allows the refreshing note of lemon and lime and higher acidity to fully shine. Refreshing fruitiness is balanced by sweet notes reminiscent of raspberry jam and molasses, so the resulting drink doesn't feel sharp, but lively and harmonious instead. Brew it in a V60, in a Chemex, or in a dripper, and give it some time to cool – lower temperatures will uncover new subtle layers of its fruity character.

Origins

Now that’s what you call coffee elegance! We brought it to you from Kenya, a country known for its exceptional harvests that have won the hearts of coffee lovers all around the world. It’s no wonder – after all, the Nyeri and Tharaka Nithi regions, where Kijani Kiboko coffee is grown, offer absolutely ideal conditions… at least for coffee plants (Coffea arabica). Thanks to the exceptional climate and rich volcanic soil, every coffee bean comes close to perfection.

Kenyan coffee growers rely on a unique combination of traditional and innovative methods. Kenya is known for both its large plantations and the small farms of smallholder growers. These growers are typically members of cooperatives, where coffee cultivation and processing are passed down from generation to generation. If you’re curious about the total area of coffee plantations in Kenya, it amounts to approximately 160,000 hectares. The largest share is found in regions such as Nyeri and Tharaka Nithi.

Kijani Kiboko coffee gets its name from the Swahili words 'Kijani' (green) and 'Kiboko' (hippopotamus). So you can be sure to enjoy a fresh flavor, as well as a strong aroma, and a long aftertaste. All of this is the result of both natural conditions and the farmers’ care. Kenyans harvest the ripe red coffee cherries by hand, as this is the only way to select the highest-quality ones. They're then transported to a processing plant, where workers remove the pulp, and the exposed coffee beans are fermented, washed in water, and dried in the African sun. This process takes place twice a year – during the main harvest between October and December, and during a smaller harvest from April through July.

Let’s also talk about how this beautiful arabica was decaffeinated: using the revolutionary Carbonic Natural™ method! It’s a patented process that gently removes caffeine without damaging the coffee’s natural aroma. The entire process begins by moistening the green coffee beans with water and steam, which prepares the beans for the next step: the addition of natural carbon dioxide. The caffeine is thus extracted gradually, and the coffee retains all the flavor nuances we would normally find in a regular, caffeinated cup. The process is repeated until the vast majority of the caffeine has been removed from the beans.

Now you know everything there is to know about Kenya AA Plus Kijani Kiboko Decaf. All that's left now is to taste it.

Coffee packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.