Kenya

Thunguri

Kumquat · Red Plum · Rhubarb

$24.25

Sorry! This product is temporarily unavailable. Please submit your email, and we will notify you when it’s back in stock.

Coffees from Kenya sometimes have the tomato-like quality to them and are often described as such. However, this coffee possesses complex acidities and a tartness that of a Kumquat. This coffee makes a great cold brew as it transitions to a crisp and refreshing body.

Regions impact the overall flavor of each Kenyan coffee, and in Kirinyaga, you will often find lively acidity and a velvet-like mouthfeel. If you like Kenya Swara, give this one a try.


Roast Level

  • Coffee Details
    Producer

    870+ smallholding producers

    Country

    Kenya

    Region

    Kirinyaga County

    Cultivar

    SL-28, K7, Ruiru 11, and Batian

    Years of Purchase

    1st Year 

    Process

    Washed

    Elevation

    1500 Meters

    Harvest

    October-December

    Tasting Notes

    Kumquat, Red Plum, Rhubarb

    Brew Method

    Kalita Wave

    Brew Recipe

    Ratio: 1:15
    Coffee: 25 grams
    Water: 375 grams
    Total Brew Time: 4 minutes

  • Farmlevel Story

    Farmlevel

    A significant issue often overlooked in Kenyan coffee is that the production has declined over the years. The decline in production is not due to quality changes; the top lots of Kenya remain some of the most expensive coffees in any sourcing country. While production has declined, this coffee comes from Thunguri village, serving over 870 members in Kirinyaga county. Here, experimentation is different than any other country as they have achieved great success with their washed process; you will rarely find honey or naturals. Exploring unique processing methods can sometimes result in excellent and exciting results, but it can mean a loss of income for the smallholding producer when they do not turn out well.

    They start their harvest by picking ripe cherries and pulping them on the same day. From there, they are fermented in mucilage for 16-18 hours before washing. This process is called double fermentation and is a standard for Kenyan coffees. Finally, the coffee dries on African-raised beds for 9 to 14 days, which results in a notable and juicy mouthfeel throughout the cup.

Never run out of coffee again.

START A SUBSCRIPTION 

Customer Reviews

No reviews yet
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
Thunguri

Enjoy Thunguri With