Kenya Thunguri SL Selection Natural Heavy

We recommend letting the coffee rested for at least 10 days before brewing, though our roastery considers the ideal resting period to be 3 weeks or more.
We hope you enjoy experiencing how the coffee's flavor evolves throughout the process.

Roaster's TMI

< Producer: Kamavindi Coffee & Thunguri Factory >

To combat diseases and productivity issues in the past, Kenya widely adopted hybrid varieties like Ruiru 11 and Batian. While this solved yield problems, the classic Kenyan flavor profile began to fade as traditional SL varieties declined. In response, exporter and producer Kamavindi Coffee took a different path. Prioritizing quality over yield, they have carefully maintained the SL series to preserve the true identity of Kenyan coffee.

The Thunguri Factory operates under the Rumukia Farmers' Cooperative Society (FCS). Over 700 smallholder farmers—each cultivating around 250 coffee trees on half-acre plots—bring their harvests here. This collaborative system pools cherries from numerous dedicated farmers into a single washing station to create Thunguri's exceptional coffee.

< Natural Heavy (NH) >

"NH" stands for Natural Heavy. After the natural process is complete, the coffee is density-sorted on a gravity table. High-density beans are classified as NH, while lighter ones become NL (Natural Light).

<Processing>

1. Only deep red cherries, ripened for at least 8 days, are hand-picked to maximize sweetness and flavor. They undergo meticulous hand-sorting and floating to remove defects and low-density cherries.
2. The selected cherries are fermented in specialized bags for up to 72 hours. The bags are turned regularly to ensure an even fermentation, slowly developing the rich fruity notes and complex sweetness signature to this natural process.
3. The cherries are slowly sun-dried on African raised beds until the moisture content reaches an optimal 10.0–11.5%, allowing the flavors to condense stably.
4. Before heading to the dry mill, the dried coffee rests in its parchment for up to two weeks. This stabilization period ensures a uniform moisture level and a well-rounded flavor profile.

Producer : Thunguri Coffee, Rumukia FCS

Region : Nyeri

Washing Station : Thunguri

Altitude : 1,650 ~ 1,800masl

Varietal : SL Selection (SL28, SL34)

Processing : Natural Heavy

Roasting Point(Ground Agtron) : Light (107)

Mass Loss : 9.8%

Notes : Grape, Raspberry, Plum, Red Wine, Clean