An experimental Kenyan coffee with notes of caramel and brown sugar-like sweetness, matched by bright but balanced notes of apple and blood orange. Your perfect autumn coffee.

We absolutely love Kenyan coffees and look forward to offering a few every year. This year, we’ve sourced quite a different one for you through our friends at La Baia importers. Where natural and washed processing is common in Kenya, this coffee underwent an unusual 72hr fermentation process in airtight containers. After fermentation, the cherries are spread thinly on raised drying beds for a duration of 4 days and then rearranged to be heaped at 1 inch on the raised beds and dried for an additional 20 - 26 days. The cherries are turned routinely throughout the day to ensure an even exposure to sunlight and drying. Following hulling (removal of any remnant dried cherry mucilage) the coffee is then shipped down to the dry mill to get the coffees ready for export. This coffee underwent quite a series of iterations: manual hand sorting, gravity density sorting and most importantly, numerous passes through an optical color sorter to assure that the coffee is of the absolute highest degree of pristine quality. Quite a process! We especially enjoy this coffee because it goes against the general perception of Kenyan coffees being savory, and is instead sweet and well balanced.

This coffee was sourced from the Thunguri Wet Mill, located in Kirinyaga County in Kenya’s Central Province just at the border of Nyeri County. It was established in 1962 and accounts for 8 acres of nutrient rich land located at 1,800 meters above sea level in the foothills of Mount Kenya. Thunguri receives coffee cherries from over 1,100 smallholder producers who farm coffee around the surrounding areas of Kirinyaga County.