Offerings

RF3681

Thunguri Coop

Kenya
Price Per BagUnavailable
Price Per LBUnavailable
Bags Available0
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Specifications
Origin
Region
Nyeri
Altitude
2500 MASL
Variety
SL 28 , K7, Ruiru 11, Batian
Preparation
Process
Washed
Drying
Raised Beds
Logistics
Status
Spot
Warehouse
Continental NJ
Bag Weight
60 kgs
Results
Flavor Notes
blackberry, amber honey, brownie brittle
Target Score
88
About Thunguri Coop

Established in 1953, Kibirigwi Farmers Cooperative Society runs nine factories throughout Kirinyaga. The current total membership of the cooperative is 6,888 coffee farmers.

Nowhere are coffees as thoroughly cleaned as they are in Kenya. The typical process looks something like this: after depulping, coffee beans are left to ferment. Then, after 24 hours they are washed and left to ferment again, without water, for another 12-24 hours. The parchment is then washed before being soaked in tanks for another period of roughly 12-18 hours. At this stage, the beans are moved to skin drying beds where they are laid out in thin layers to allow the mass of water weight to fall. This happens over the course of a morning. This entire process is sometime referred to as the 72 hour process. From there the coffee goes to raised drying beds for the next 8 to 12 days. By the end of this process, the coffee is as clean as a whistle. The work is already done. Not a drop of mucilage will be found on the pristinely white parchment, and no extra flavor is imparted to the beans except by what happened at the farm and in the fermentation tanks.

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