MEET THE PRODUCER

Established in 1967, Thunguri Coffee Factory in Nyeri is part of the Rumukia Cooperative Society (RCS), which represents more than 700 farmers. RCS is widely respected for producing some of Kenya’s best coffees, and Thunguri has recently made major strides in processing. While Kenya’s coffee sector is highly regulated, limiting experimental lots, Thunguri’s investment in controlled fermentation is pushing the envelope in exciting ways.

TRUST THE PROCESS

• Handpicked cherries delivered to the wet mill.

• Carefully hand-sorted, then fermented in large tanks infused with dry ice to remove oxygen.

• 72h anaerobic fermentation, with regular agitation for even development.

• Dried on raised beds for ~28 days until stable at 10–12% moisture.

TAKE A SIP

Bold, dark, and fruit-packed. Blackberry compote, hibiscus tea, and that classic Kenyan black currant note. Dense with jammy red fruit, balanced by floral lift. The experience lands somewhere between a natural Kenya and a California Cab — vibrant, structured, and unforgettable.

THE SPECS

• Origin: Nyeri, Kenya

• Producer: Rumukia Farmers Cooperative Society

• Wet Mill: Thunguri Coffee Factory

• Varieties: SL28, SL34, Ruiru 11, Batian

• Elevation: 1,800–2,000 masl

• Process: Anaerobic Natural

Tasting Notes: Blackberry Compote, Hibiscus, Blackcurrant, Winey

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.