Kenya Kibingo Estate

Altitude: 1750 meters

Varietals: SL28, SL34, Ruiru 11, Batian

Process:
Depulped and fermented for 24 hours, soaked overnight in clean water, sorted by density and dried on raised beds.

Harvest: December 2025

Region: Kirinyaga County

Kibingo Estate is a testament to the best of Kenyan coffee. This year, it earned first place in the African Fine Coffees Competition, standing out among an impressive field of entries. The lot showcases the hallmark SL28 and SL34 varieties, known for their clarity and depth, which reflects Kibingo’s ongoing commitment to quality and transparency of flavor.

In the cup, bright tones of ripe summer blackberries lead into the rich and earth-toned sweetness of blackcurrant jam, finishing with a sparkling lemon acidity and a juicy hibiscus florality. Kibingo Estate captures both the precision and exuberance of Kenya’s highlands.

The village of Kibingo sits in the heart of Kirinyaga County, one of the most celebrated coffee-growing regions in Kenya. Small estates line these foothills of Mt. Kenya, each with deep agricultural roots. This year, one farm rose above not only its neighbors, but every coffee produced across East Africa.

Anthony Irungu Kimani is a second-generation grower who, like many small estate owners in Kenya, handles processing directly on his farm using a traditional wet mill. Over the years we at Wonderstate have tasted many coffees produced by small estates just like Kibingo, but this selection reminded us how much brilliance can come from humble infrastructure, especially when paired with classic SL28 and SL34 varieties and an intuitive approach to fermentation.

That brilliance was recognized on an international stage: Kibingo Estate earned 1st place in the 2024 AFCA Taste of Harvest Competition, where coffees from across East Africa, from massive firms to independent farmers like Anthony, compete for the highest distinction in quality.

We first tasted this coffee back in April and it immediately reminded us exactly what makes Kenyan coffee so special. Everything we celebrate about Kenyan coffee shows up here with startling clarity: direct and jammy dark fruit, sparkling citrus tension, and a brilliant floral finish. It’s expressive without losing structure. Elegant yet loud. A cup that reminds you why Kenya sets the benchmark for coffee quality globally. 

We were fortunate to secure 180 kilos of this lot, and we’re honored to roast Anthony’s coffee, highlighting its brilliance in full form. It’s not just a standout Kenyan coffee, it redefines what you expect from classic washed coffees entirely. 

Anthony’s process follows Kenya’s classic blueprint executed with care and intention. Ripe coffee cherries are depulped on the farm and dry-fermented for 24 hours before being washed through channels to separate by density. Seeds then soak overnight in clean water to enhance clarity and acidity, before drying slowly on raised beds for up to 15 days until ideal moisture is reached.

There’s nothing flashy about the equipment. What sets this coffee apart is craft: the way Anthony refines a traditional method to allow the inherent character of SL varieties to sing.