Kenya Classic Ken Washed

The Thunguri factory has consistently produced very good coffees for years. The fruit is hand-picked by small-scale farmers belonging to the cooperative and delivered to the Thunguri station, where the processing begins with depulping.

At this stage, dense beans are separated from unripe "mbuni" (so-called floaters) using the water flotation method – heavier beans sink to the bottom and are directed through channels to fermentation tanks.

The first stage of fermentation lasts about 24 hours. Then the beans are rinsed and go to a second fermentation tank for another 12–24 hours.

After fermentation, the coffee passes through washing channels, where lighter beans are again separated, and the densest ones are thoroughly cleaned of mucilage residues.

The next stage is soaking in tanks with clean water, which can last up to 24 hours. This process allows for the development of amino acids and proteins in the cellular structure of the bean, which translates into higher acidity and more complex, fruity notes in the cup. It is believed that this soaking stage is largely responsible for the distinctive flavor profile for which Kenyan coffees are famous.

Then the beans go to initial drying tables, where they are spread in a thin layer to quickly reduce about 50% of the moisture.

This first drying stage takes about 6 hours. Later, the coffee is raked and spread in a thicker layer for another 5–10 days of drying. The dried parchment coffee then goes to a private mill, where it is placed in so-called bodegas – elevated chambers with wire mesh that allow free air circulation and further drying to a target moisture content of below 11%, after which the coffee is ready for packaging and export.