This coffee gets its name from the Thunguri Wet Mill in Kenya’s Central Province, which is a part of the Kibirigwi Farmer Cooperative society.
The society works with a number of coffee farmers who grow small hold lots in and around the southern slopes of Mt Kenya. Once ready, the farmers selectively hand pick red ripe cherries and deliver them to the mill for wet milling on the same day. The parchment is then fermented, washed and sun dried . Dry parchment is milled and bagged at Sangana coffee mills and then transported to the dry mill warehouses.
What makes this coffee even more special is that it’s a peaberry lot. Peaberries are relatively rare – equating to around 5% of the total harvest. Peaberries occur when just one bean develops inside the coffee cherry instead of the usual two, giving them their distinctive rounded shape. Though small in size, these beans really do pack a punch, and deliver an impressive depth of flavour.
The result is a perfect example of a specialty Kenyan coffee. Rich and bold in coffee flavour, and great for those who love a deep, punchy coffee.
Coffee Info:
Tasting Notes: Sweet and full with notes of peach iced tea and florals.
Region: Kirinyaga
Altitude: 1600 masl
Process: Washed
Varietal: Bourbon (Arabica), Kent (Arabica)
Roast Level: Medium Dark – 4/5
Best for: Aeropress, French-press (cafetiere), Espresso
Brew Ratios:
Espresso: 18g in, 30g coffee out in 36 seconds.
Filter / v60: 16g coffee, 280ml water, 4 mins brew time.
French Press (cafetiere) 18g coffee, 300ml water, 4 mins brew time.
Aeropress (Inverted method): 16g coffee, 1 min 100ml bloom, 150ml, plunge slowly @ 3 mins for 30 seconds.
Note: If ordering ground for Aeropress, we recommend ordering filter grind.
