Kenya Thunguri AA


Kenya Thunguri AA

Monday Roast
tamarind candy - sun sugar tomato - nectarine

Regular price $21.95 Sale

 REGION:  Kirinyaga     FARM:  Kibirigwi  Farmers   FARMER:  Kibirigwi Co-Op

VARIETAL: SL28      ALTITUDE: 2500 M     PROCESS: Washed     ROAST: Medium | Light



This coffee is only ROASTED on Mondays. 

Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive that week’s roast. Please note: Your entire order will be shipped together - as often this causes a delay if you order in advance. If you would not like your order shipped together, please order separately. 


COFFEE REVIEW - Kenya Thunguri AA 94 POINTS - 2020

Ken Davids of Coffee Review in his 94 POINTS - October 2020 assessment describes our Kenya Thunguri AA as:

Balanced, richly sweet-savory, deeply pungent. Ripe tomato, black currant, almond brittle, jasmine, oak in aroma and cup. Sweet-savory structure with vibrant, juicy acidity; full, satiny, nectar-like mouthfeel. The resonant finish leads with notes of black currant, ripe tomato and almond brittle.

Classic Kenya presentation of sweet and savory in harmony: dark berry and umami elements frame the cup.

 Find out more about Coffee Review.


If the varietal "SL28" sounds very scientific to you - it is. In the 1930s, the Kenyan government hired a company called Scott Labs to research, identify and develop the different coffee crops. SL, as you can imagine, stands for Scott Labs. SL28 is known for a citric, sweet, balanced and complex flavor.


Farmers in Kibirigwi planted their first coffee trees in 1953. Since then, the region is perfect for developing the flavours we’ve come to expect from Kenya. Current total membership of the cooperative is 6,888 active members out of which 4,861 are female and 2,027 are male. The Co-operative Society has 8 wet mills namely Ragati, Ngugu-ini, Mukangu,Kiangai, Kibingoti, Thunguri, Kianjege and Chema. The Coop is located within Kiine location, Ndia division, Kirinyaga West Sub-County on the Southern slopes of Mount Kenya. Farmers selectively hand pick red ripe cherries that are delivered for wet milling on the same day. The parchment is then fermented, washed and sun dried. Dry parchment is milled and bagged at Sangana coffee mills and then transported to the dry mill warehouses.



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