Kenya, Thunguri

  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 iteration