Sognefjord
Kenya - Kijan Kiboko

Roaster Location: Flag of Norway Sogndal

5.00(1)

Shop directly with this roaster
To maintain editorial neutrality, Coffee Roast does not earn any commissions directly from roasters. You may see ads for coffee brands via Google Ads. We do not control content. Please support roasters by directly buying/subscribing from their websites and shops. To learn more, please review our Advertising Policy.
Roast Level: Light
Bean Source Country: Kenya
Bean Source Region: Nyeri
Varietal: SL28, SL34, Ruiru 11
Process: Washed

Taste Profile: Sweet blackcurrant, brown sugar.
Origin: Nyeri & Tharaka Nithi
Variety: SL28, SL34, Ruiru 11
Process: Fully Washed
Altitude: 1400 - 2300 masl

Show more
Traits: brown sugar juicy

Review this roast
Tell us what you think about Kenya - Kijan Kiboko.

Leave a review

Reviews(1)

5.00(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from Sognefjord.
5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Latest Reviews and Tasting Notes

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Kenya
Famed for its bold, bright acidity and fruity, wine-like flavors, Kenyan coffee often features blackcurrant, citrus, and tropical fruit notes. The high elevations, volcanic soil, and meticulous processing techniques contribute to the consistent, high-quality beans, with SL28 and SL34 among the most esteemed varieties.
Bean Source Region: Nyeri
Specialty coffee from Nyeri, a region in the central highlands of Kenya, is highly prized for its bright acidity, complex flavor profile, and rich body. The coffee is often grown at 1,500 to 2,100 meters above sea level, benefiting from volcanic soil and a climate marked by adequate rainfall and moderate temperatures. These factors contribute to the development of coffee cherries rich in sugars and acids, creating a cup that often exhibits notes of blackcurrant, citrus, and tropical fruit, layered with subtle floral and tea-like undertones.

Similar Roasts