Thunguri AA, Kenya

Blackcurrant. Red berries. Citrus. Rhubarb.

Our first Kenyan coffee and certainly not our last. This light-roasted lot has rich blackcurrant and red berry sweetness up front with complex acidity. As the beans rest after roasting, the citrus-forward acidity develops into something more rhubarb or even red wine-like. Juicy and crisp at the same time, it's definitely worth brewing over a period of time to enjoy at different resting stages. Obvious choice for a filter style brew but makes for a nice wildcard espresso too. 

Nyeri, Kenya

Producers/Co-op: Kibirigwi Farmers' Cooperative Society

Varietals: SL28, SL34, Batian, K7, Ruiri 11

Process: Washed

Altitude: 1500-2200 MASL

About the producer: The Kibirigwi Farmers' Cooperative Society operates the Thunguri washing station in the central highlands between Mount Kenya and Aberdare Range, benefitting from volcanic soil, cool temperatures, and reliable rainfall. The station serves over 1000 smallholder farmers who typically manage plots of 200-300 trees each. 

About cherry harvesting/processing: Farmers selectively hand pick red ripe cherries that are delivered for wet milling on the same day. The flesh is separated from the bean via disc pulpers and the remaining parchment coffee is fermented overnight. Beans are then cleaned and soaked for the next 24 hours. Raised beds are used for drying, typically taking between 7 and 15 days depending on the weather.