Kenya Thunguri
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TASTING NOTES 

Rosé wine, strawberry, tropical fruit

Citrus acidity and a creamy body

[/vc_column_text][vc_separator border_width=»2″ el_width=»60″ css=»»][vc_column_text css=»»]La fábrica de Thunguri está situada en el condado de Kirinyaga, en una región de verdes valles donde se cultiva té y, a menudo, también café. Forma parte de la Cooperativa de Agricultores de Kibirigwi, que agrupa un total de siete fábricas. Actualmente, Thunguri cuenta con unos 1.500 miembros, cada uno con una media de media hectárea destinada al café, además de otros cultivos como macadamia, frijoles, plátano, té y maíz. El área se caracteriza por su suelo volcánico rojo, profundo y fértil, bien drenado y situado entre los 1.700 y 1.800 metros sobre el nivel del mar.

Thunguri consistently produces high-quality coffee. Smallholder farmers harvest the coffee cherries by hand and deliver them to the processing plant, where they are pulped. During this process, the dense beans are separated from the unripe ones through flotation in water: the heavier beans sink and are channeled into the fermentation tanks.

The first fermentation lasts about 24 hours, after which the beans are washed and transferred to a second fermentation tank for an additional 12 to 24 hours. Once this step is complete, the beans are moved to the washing channels, where any remaining floaters are removed and the mucilage is washed off the dense beans.

The washed beans are then placed in soaking tanks filled with clean water for about 24 more hours. This process allows the amino acids and proteins in the cell structure to develop, resulting in coffees with higher acidity and more complex fruity flavors. This soaking stage is believed to be key to the distinctive flavor profiles of Kenyan coffees.

Next, the beans are spread out in a thin layer on initial drying tables, which helps quickly remove about 50% of the moisture. This first drying phase usually lasts about six hours, after which the beans are piled into thicker layers and dried for another five to ten days.

Once dry, the parchment beans are sent to a private processing facility and stored in warehouses on elevated metal mesh racks, which allow for proper ventilation. There, the moisture content is further reduced until it reaches a level below 11 percent, at which point the coffee is ready to be packaged and exported.

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