Suitable for all brewing methods.
Roasters Notes: Golden Kiwi, Barley Sugar, Cointreau
The Thageini wet mill is one of four stations operated by the Aguthi Farmer’s Co-operative Society. It stands as the second largest in membership, supported by around 350 men and 100 women, while the Society itself holds close to 2,000 members in total. Their purpose reaches beyond processing; they invest in their community through training in farm management, picking, sorting and agronomic practice, and they hold workshops where producers meet, learn, and refine their craft together. Whenever possible, they walk the land with their farmers, offering guidance at the source itself.
This lot in particular is curated as follows. Early harvest cherries are brought to the wet mill where each farmer hand-sorts by colour and integrity before small-holder lots are combined. From October to January the harvest moves through the washing station, where under- and over-ripe fruit are removed and only cherries measuring between eighteen and twenty-two brix are selected. These are laid in cocoons on raised beds for three days to deepen their berry character, then unwrapped, spread, and turned with discipline to preserve sweetness and clarity.
Drying continues in full sun as the beans absorb the fruit’s sweetness, with regular turning and protective plastic used on the hottest days to steady the rate. Moisture falls to ten to twelve percent over roughly twenty-five days. Once complete, the coffee is taken to the dry mill and stored within its dried cherry pods for protection until milling and export.
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