Kenya Kiambu Uklili AA TOP Coffee | 250g

Kenya is one of the world’s most remarkable coffee-growing regions. Despite urban encroachment into fertile growing areas, climate change bringing unpredictable weather, and coffee diseases sweeping through this place consistently produces exceptional coffees.

This particular coffee is grown in Kiambu, at the heart of Kenya’s highland plateau. One of the country’s largest coffee-growing regions, sitting at 1,800 meters above sea level. Fertile soil, a cool year-round microclimate, and regular drizzle provide the moisture coffee trees need to thrive.

ABOUT THE SL28 AND SL34 COFFEE VARIETIES

These are two Kenyan coffee varieties that have drawn considerable attention from the specialty coffee industry. Named SL28 and SL34, both belong to the Bourbon group and were among forty experimental varieties developed as part of a research program led by Guy Gibson at the Scott Agronomist Laboratory (SL in their names being the abbreviation for that laboratory)

SL28 and SL34 account for the majority of Kenya’s high-quality coffee production, but they are highly susceptible to coffee leaf rust. As a result, every kilogram harvested requires careful handling and additional processing effort to reach the highest quality standards.

The SL28 variety is well known for its fruity notes of orange, citrus, and berries, combined with natural sweetness and a light body creating a captivating coffee experience. This balance and refinement has made it one of the most sought-after varieties in specialty coffee.

SL34 offers high balance, a full and rich body, and flavor notes of chocolate and hazelnut with a gentle hint of citrus resulting in a rounded, satisfying cup.

SL28 and SL34 are widely grown across Africa and have begun spreading to other parts of the world, particularly South America, thanks to their quality potential and flavor character.

KENYA COFFEE GRADING

Kenya uses a grading system that combines bean size and uniformity. While no formal research has conclusively proven that cup quality depends on bean size, larger and more uniform beans generally command higher value.

Kenya’s coffee grading system is primarily based on bean size and uniformity.

The top-grade classification is AA large beans equivalent to screen 17–18 in Vietnamese grading terms. The Kiambu Uklili coffee you’re reading about right now belongs to this grade.

Kenya also has a unique grade called E, for extra-large or “elephant” beans. However, this mutation likely results in a reduction in flavor quality, placing its value below AA.

Other grades follow in order: PB / AB / C / T / MH…

FLAVOR PROFILE OF KENYA KIAMBU UKLILI AA TOP

Popular coffee-growing regions in Kenya.

Beyond the variety, the growing region also makes a difference. Even within Kenya, Nyeri delivers deep sweetness, Embu is balanced with wild fruit character, Kirinyaga carries floral and herbal notes and Kiambu stands apart with its distinctive woody fragrance.

The first sip of Kenya Kiambu Uklili hits with richness and concentration. As the coffee moves down the throat, the aroma reverberates back up through the nose carrying cedarwood. The entire palate picks up the sweet-tart flavors of raspberry and cherry.

The real joy is in the finish. With proper degassing and good brewing technique, you get the sensation of biting into a ripe, juicy cherry in your mouth. How to describe it — there’s a slight crispness on the outside, but the inside is bursting with juice. It’s something else.

Cupping note: Blackcurrant, Black Plum, Orange peel, Berries, Cedarwood, full body

ICUP’S ROASTED KENYA KIAMBU UKLILI DETAILS

• Roast level: Light medium
• Best suited for: Pour over, Cold brew
• Rest before use: Approximately 20–25 days from roast date (lightly roasted Kenyan beans are quite dense and require more degassing time than other coffees).
• Best enjoyed within: 3 months unopened and 1 month from first opening. If not using right away, the beans can be stored in the freezer (freezing can extend freshness up to 1 year — beans can be ground directly from frozen without thawing).
• It is recommended to open the bag one day before use to release gas and pressure, then reseal — this allows the flavors to open up and become more rounded.
• Whole bean. If you’d like it ground, please let iCup know which brewing equipment you use so we can select the appropriate grind size. We encourage customers to own a grinder and grind fresh for each brew.
• Bag weight: 250g
• Roasted by: iCup Roaster

KENYA KIAMBU UKLILI AA TOP COFFEE INFORMATION

• Region: Kiambu
• Altitude: 1,800 masl
• Varieties: Ruiru, Batian, SL28, SL34
• Processing method: Fully Washed
• Grade: AA (Kenya’s highest quality classification)
• Moisture: 9.2%
• Density: 882

iCup proudly brings customers the finest coffee beans in the world.