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OBRIY
OBRIY · MMXXVI250 G · 8.8 OZKenya Kibugu
Kenya

Kenya Kibugu

Kenya · Embu · Mount Kenya

A washed SL28 and SL34 from the volcanic highlands of Mount Kenya, roasted for espresso.

Blackcurrant, yellow gooseberry, sweet nuts and dark cocoa. Round, dense body. Bright berry acidity with rich sweetness and chocolate bitterness.

Tasting notes
BlackcurrantYellow gooseberrySweet nutsDark cocoa
Body
Medium
Acidity
Lively
Sweetness
Sweet
Clarity
Crystalline
Roast profile Espresso
LightMediumMedium-darkDark
Poids 250 g
Coffee format Whole beans
1
Freshly roasted coffee · free shipping over €65
Best within60 days
Availability4 bags left
How to brew this coffee at its best
How to brew it

Comment nous le préparerions.

Torréfié pour l'espresso. Il convient également aux autres méthodes ci-dessous.

01 · Espresso

Espresso

Dose18 g
Water / yield36–40 g
GrindFine
Time26–32 s
Start at 93°C and a 1:2 ratio. Grind finer if the shot runs fast and tastes sour; coarser if it runs slow and tastes bitter.
02 · Moka

Moka pot

Dose16 g
Water / yield160 g
GrindMedium-fine
Time3–4 min
Fill the base with hot water just below the valve and the basket loosely without tamping. Brew on low heat and take the pot off as soon as the flow turns pale.
03 · Cezve

Cezve

Dose8 g
Water / yield80 g
GrindExtra-fine
Time2–3 min
Mix the coffee with cold water and heat slowly. Take the cezve off the heat as soon as the foam starts to rise, let it settle for a minute and pour.
04 · Cup

Brewed in a cup

Dose12 g
Water / yield200 g
GrindMedium-coarse
Time4 min
Pour water just off the boil over the grounds, break the crust after 4 minutes, skim the foam and let the grounds settle before drinking.
Temporary coffee farm image
From the farm

Kibugu Cooperative
— Embu · Mount Kenya

This washing station sits on the volcanic slopes of Mount Kenya in Embu county and belongs to the Kibugu Cooperative, which unites eight washing stations. It is named after a natural mineral spring that locals still draw water from.

The station was the fifth built in Embu shortly after Kenyan independence. It is owned by around 800 active smallholders, each farming about 0.1 hectare of coffee alongside maize, beans, potatoes, vegetables and fruit for their families.

Altitude
1,500–1,560 masl
Producers
Kibugu Cooperative
The process

Lavé
by design.

At the station, farmers hand-sort out unripe and overripe cherries under the manager's supervision. Each delivery is weighed and the result is sent straight to the farmer's phone for transparency.

Once all cherries of the day are in, the coffee is depulped, dry-fermented for 24 hours, washed with water from the Kii river, soaked in clean water for 6 hours and dried on raised beds under close supervision to avoid overheating.

Temporary coffee processing image
The whole spec

Nothing hidden.
Everything on the bag.

Producers
Kibugu Cooperative
Region
Embu · Mount Kenya
High-altitude microclimate · cool nights, long maturation.
Varietal
SL28 · SL34
Selected for cup clarity and density.
Process
Lavé
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
1,500–1,560 masl
Cool nights, long maturation, dense bean structure.
Harvest
2025 harvest
Selective hand-harvest at peak ripeness.