Ibero (Kenya) was founded in 1964 soon after Kenya's independence from Great Britain.

Coffee started its long tradition in Kenya in 1893 when it was first grown by European settlers in the areas south of Nairobi.

Today some of the finest coffees are grown in the foothills of Mt. Kenya and in other highlands of the country.

For many years coffee was grown only on large estates, but in 1935 the first co-operative unions were formed and smallholder production commenced.

Today over 65% of Kenyan coffee is produced by smallholders and only 35% still by the larger estates. The finest qualities are traditionally produced by smallholders.

Kenyan coffee is known for its unique balance of acidity, body and flavour.

Most of the coffee is produced by the "wet method" whereby the pulp is removed by a process of mechanical pulping, fermentation and washing.

The coffee is then dried and delivered as dry parchment coffee to public or private mills for hulling, polishing, grading and sorting.

Coffee is  then submitted to auctioneers who in turn prepare the catalogues of available lots submitting samples to the registered exporters for analysis on which they will bid at central auctions.