Description
Thungri – Kenya
The first coffee plant in Kenya was planted in 1893 by missionaries. By the 1920s, with the rapid growth in demand for coffee in Europe, coffee had become the country's leading export crop. As the industry matured from a colonial experiment to a major industry, various trials with different types of cooperatives and marketing systems led to the need for regulation and control. In 1933, the Kenya Coffee Board was established, acting as the key regulator of the coffee sector. It is within this context that Thunguri – Kenya was born, a washing station that embodies the tradition and quality of Kenyan coffee.
The Kenyan highlands, where the Thunguri washing station is located, have historically offered excellent conditions for coffee cultivation: well-distributed bimodal rainfall, moderate temperatures, and rich volcanic soils. Rainfall is divided between the "long rains" (March to May) and the "short rains" (October to December), creating an ideal environment for bean development.
Kenya has two harvests: an early one, known as the "fly crop," harvested from June to August, and a main harvest, from October to March, from higher altitudes and milder temperatures. Thunguri coffees from Kenya belong to this latter harvest, renowned for their density and sensory complexity.
Process
The coffee processing in Thunguri, Kenya, is done using the fully washed method. The outer skin and pulp are removed using a disc pulper before the parchment and mucilage ferment overnight. The following day, after natural enzymatic action, the coffee is carefully washed in channels where the beans are separated by density, ensuring the selection of the heaviest and highest quality beans.
Finally, the parchment is soaked in clean water, drained, and dried on raised beds. During drying, the beans are turned frequently to ensure even moisture distribution. After several weeks of resting in ventilated warehouses, the coffee is transferred to the dry mill, where it is prepared for export.
