Kenya Nyeri Thageinia AB

Red raspberry cooked down with raw brown sugar, dried cherry and tamarind, orange pulp and grape skins are a few flavors in my notes on this Peaberry outturn. Karindundu has a softer acidity relative to other Kenyan coffees, and is a fine option for wild SO espresso. City+ to Full City+. Good Kenyan espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Nyeri County
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-Dried
Arrival date September 2017
Lot size 3
Bag size 60
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail SL-28, SL-34
Grade AB
Appearance .8 d/300gr, 15-17 screen - a few quaker full and partial quaker beans in the roasted coffee that are easily picked out - these are the light colored beans that don't look roasted.
Roast Recommendations City+ to Full City
Weight 1 LB
Type Farm Gate
Recommended for Espresso Yes

Thageini Factory is part of Aghuti Farmers Cooperative Society (FCS), an FCS that includes a few other stations we buy from: Gititu and Kagumo. It's not the "factory" as we might imagine it. "Factories" are essentially small washing stations aligned with a particular "society" in Kenya, what we would call a "cooperative". We return to the societies who seem to regularly produce some of the best Kenya coffees, and each year we come across societies that are new to us as well: such as Aghuti. This coffee was purchased direct, not through the Kenya auction system, so we could avoid the risk of losing it. To do this we pay a price that is higher than what the top auction bid might be, but it means we get the exact lot we want. During the final dry milling, the coffee seeds are separated by size which is measured in 1/64ths of an inch, and they call these separations "outturns". The main ones we're used to seeing in specialty coffee are AA 17-19 screen, Peaberry 15 screen, and AB 15-17 screen, which this lot is.

Thageini has a 'big' fragrance when coming out of the grinder, red berry and dried tropical fruit smells lining the aromatic profile. A perfumed red tropical punch smell comes up from the ground coffee along with a smell of berry cooked down with raw sugar and cinnamon. It's a super sweet smelling coffee, sugary smells are candy-sweet, and the wet aroma is blossoming with maple sweetness and fruit smells like pomegranate and juicing oranges. Citrus is the first flavor I can think of when sipping the hot cup, like lemon icing, a tartness that's matched by underlying layers of sweetness. The cool brew reveals a fruit and raw sugar centered cup, flavors of berry and subtle tropical accents circle back to that "Hawaiian Punch" aroma sensed in the dry grounds, along with lingering unrefined sugar sweetness. There's a cinnamon powder accent too, most noticable in the finish. Acidity is brightest in light roasts, some tart citric aspects as well as a berry like brightness, especially in our darkest Full City roast. I think it's helpful to point out this isn't "bright" by Kenya standards, but a much more well-integrated into the cup profile. This works in favor of single origin Kenyan espresso too, no puckering acidity to take away from delicous dark chocolate and berry fruit flavors that make their way into the shot.