Flavor notes: Jammy, Black Currants, Crisp Acidity
Producers: 6800 member farmers
Cultivars: SL28, K7, Batian, Ruiru 11
Origin: Kirinyaga, Kenya
Altitude: 2500masl
Process: 16-18 hour fermentation, rested under water over night, cleaned and dried on raised tables
The Thunguri washing station, managed by the Kibirigwi Farmers Cooperative Society, is found in the heart of Kirinyaga. The farmers who deliver cherries to Thunguri station typically work on farms that are about 0.5 acres in size, with approximately 50 trees per farm. The cooperative has a total of 6,888 active members, including 4,861 women and 2,027 men. The society is approximately 5 km from Karatina town and 112 km from Nairobi. The cooperative employs 57 permanent staff members and an average of 80 seasonal workers.
The main coffee crop flowers between October and February, with a secondary "fly" crop occurring between April and May. The region receives annual rainfall between 1,200 and 1,500 mm, split into short and long rainy seasons. The main crop relies on the long rains from April to June, while the fly crop benefits from the rainfall in October and November. Coffee plants thrive on deep red volcanic soils at an altitude of 2,500 metres above sea level, with farmers cultivating varieties such as SL 28, K7, Ruiru 11, and Batian. Red ripe cherries are selectively handpicked by farmers and delivered to the Thunguri wet mill on the same day for pulping. After pulping, the beans are fermented for 16-18 hours to remove mucilage. Following fermentation, the beans are washed and graded. The cherries are processed using the wet processing method, which utilises clean water from the Kangocho stream. The processing water is recirculated before being disposed of in evaporation and seepage pits. The parchment is then dried under the sun to a moisture content of 10.5 -11.5%, before being delivered to the dry mill for secondary processing.
