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Kenya, Thunguri, AA, Washed Process

As we head into cold weather season, we look for Kenyan coffees as a bit of a coffee escape to get us up in the morning. This one is like stamping a ticket for an island vacation and being handed an arrival concoction of berries, passion fruit and watermelon. This coffee can show a bit of black currant as well, which we think is simply delicious. 

The Story

This coffee was grown by smallholders organized around the Thunguri factory (mill), a member of Rumukia Farmers’ Cooperative Society, itself part of the larger Kenya Cooperative Coffee Exporters, which is a vast, farmer-owned network that ensures greater traceability and better profit margins for farmers than the traditional auction coffees. Member farmers generally cultivate around 250 coffee trees on half-acre plots, which lie just over the border inside Kirinyaga country, about a mile from the Nyeri border.
 

Origin Information

Grower
Smallholder farmers organized around the Thunguri Factory
Variety
SL28, SL34, Ruiru 11, and Batian
Region
Nyeri County, Kenya
Harvest
October – January
Altitude
1220 - 2300 meters
Soil
Volcanic loam
Process
Fully washed and dried on raised beds
Brewing Method Recommendation: We selected this coffee for it's ability to go between espresso and filter brews with ease.
    • Filter/Pourover Recipe
      • Dose · 25g 
      • Water · 400g
      • Temp · 203F
      • Ratio: We think a 15 to 1 Water to Coffee for a full-bodied, syrupy cup. However,  go for a little more water up to 16:1 ratio if you like the more delicate florals and lighter tropical notes to come through which is our team's preference.
      • Brew Time: 4:00 is a good starting point
    • Espresso Recipe
      • Coffee Dose · 20g 
      • Beverage Weight · 50g
      • Ratio: 2.5:1 
      • Brew Time: 30-26 seconds
      • Temp · 201F @ 9bar, tested on La Marzocco GB5



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