Kenya Thunguri

 Rhubarb, redcurrant, black thee and a bright fresh acidity

This coffee comes from Thunguri Factory, located in Kirinyaga, Kenya. This is a green mountain region well known for the production of both tea and coffee. The factory is part of the Kibirigwi Farmers Co-op Society, a cooperative of approximately 1,500 smallholder farmers.

Each farmer cultivates coffee on a small plot of land, often alongside other crops such as bananas, beans, maize, tea and macadamia. The coffee grows at altitudes between 1700 and 1800 meters above sea level on red, volcanic and highly fertile soils, creating ideal conditions for high quality coffee.

After handpicking, the coffee cherries undergo an initial quality selection using the water flotation method, separating immature cherries from the heavier, ripe ones. The pulp is then removed with a depulper, after which the coffee undergoes a double fermentation to break down the mucilage layer.

While single fermentation is common for washed coffees, double fermentation is typically only used in larger, well equipped factories. After the first fermentation and washing stage, the coffee ferments a second time before being washed again. This extended process increases complexity, enhances sweetness and refines acidity. Many specialty coffee buyers value this method for producing a layered and well balanced cup, with clear notes of berries, citrus and florals.

After fermentation, the coffee is slowly dried to a moisture content below 11 percent, then packed and shipped to us as roasters.

This coffee is traded via Falcon Coffee. A party who builds long term and transparent relationships with farmers and connect them to us roasters. All with a sustainable and high quality focus.

For this coffee, we chose a short roast profile. The roast starts with a high charge temperature and strong heat input, allowing the coffee to move quickly through the early stages of roasting. After first crack, the coffee receives 15 seconds of development. This results in a fruit forward cup with pronounced flavors of rhubarb, redcurrant, black thee and a bright fresh acidity