
Suitable for all brewing methods.
Roasters Notes: Orange, Honeycomb, Pear
| Producer: | Aguthi Farmers Co-operative Society |
| Mill: | Thageini Factory |
| Region: | Tetu, Nyeri |
| Varietal: | SL28, SL34, Ruiru 11 |
| Processing: | Carbonic Maceration Washed |
| Altitude: | 1,650 - 1,800 MASL |
Kenya produces some of the most structurally intense coffees in the world. Not by accident, but by design of land and discipline. Across the central highlands, deep red volcanic soils rich in iron and organic matter anchor root systems with force. Altitude preserves acidity. Cool nights slow maturation. The result is fruit of precision and density.
Tetu sits on the western shoulder of Nyeri County, pressed between the Aberdare Range and the wider biome of Mount Kenya. The land here is high and cold, ringed by national parks that feed it rich soil and clean ground water. Coffee is not peripheral. It is central to livelihood and identity, tended on small plots that have passed through generations of careful hands.
Thageini Factory operates under the Aguthi Farmers Co-operative Society, one of a small group of factories within the cooperative structure. Around 450 smallholder members deliver to the mill, each managing modest plots that are often intercropped and closely maintained. Cherry is hand-picked at peak ripeness, then carried to the factory the same day, where it is sorted on intake and logged under each contributing farmer before processing begins.
What sets this lot apart is the fermentation. Sorted cherry is sealed into tanks and flooded with carbon dioxide, displacing oxygen to create an anaerobic environment. Temperature and time are held under control, and the fruit ferments slowly and cold, drawing structure inward before a single bean is exposed. Carbonic maceration does not replace the washed method here. It precedes it.
Only after that controlled rest is the coffee pulped and washed, fresh water carrying away the broken-down mucilage and remaining sugars. Clean parchment is then moved to raised drying beds, turned consistently under full sun, and monitored closely until moisture stabilises between 10 - 12%. Only then is it rested, bagged, and prepared for export.
The cup profile reflects the system behind it. Bright citrus lifts over a spine of stone fruit. Sweetness sits dense and honeyed. A weight that carries through.
Altitude. Soil. Air. Process.
Nothing accidental.
Everything deliberate.
Choose options
