JOT

Thunguri

Kirinyaga, Kenya · Washed

On the slopes of Mount Kenya, coffee grows in deep red volcanic soil where cool mountain air slows the ripening of the cherries. This gradual maturation gives Kenyan coffees their remarkable clarity, vivid acidity, and layered fruit character.

This lot is processed at the Thunguri Coffee Factory in Kirinyaga, a washing station established in 1962 that works with hundreds of nearby smallholder farmers. Each farmer cultivates small hillside plots planted primarily with classic Kenyan varieties such as SL28, SL34, and K7, with smaller amounts of Ruiru 11.

Coffee here grows at approximately 1,600 meters above sea level, where the altitude contributes to the density and brightness that define the region’s best coffees.

After harvest, cherries are carefully sorted and depulped, then dry-fermented for around 20–24 hours to remove the mucilage. The coffee is then fully washed, density graded, and soaked in clean water before drying slowly on raised African beds for one to three weeks.

In the cup, the profile is bright and aromatic. Yuzu and bergamot citrus open the cup with vibrant acidity, followed by a soft sweetness of honeycomb. As the coffee cools, deeper fruit tones of golden raisin and red grape add depth and structure.

Vivid citrus.
Honeyed sweetness.
A beautifully expressive Kenyan coffee.