Thaita AB

Flavor notes: Blackcurrant, rosehip, black tea and kiwi

Process: Washed

Altitude: 1900-2000 masl

Washing station: Kimandi, Kirinyaga County

On the fertile slopes of the legendary Mount Kenya in the Kirinyaga County, we find the Kimandi Factory. Managed by the Kabare Farmers' Cooperative Society, the Kimandi wet mill is part of a vibrant coffee network.

With around 6,025 active members working tirelessly to deliver coffee to these factories, the community's dedication to quality is evident in every harvest.

Grown in deep, red volcanic soil, this coffee benefits from a rich organic matter that further enhances the flavor. This soil, combined with a bimodal pattern of 1,000-1,400 mm annual rainfall and an altitude of 1,900-2,000 meters above sea level, creates an ideal environment for coffee cultivation.

This AB lot comprises 80% Arabica SL 28 and SL 34 varieties, complemented by 20% Ruiru 11 and Batian, adding to the complex flavor profile.

At the factory, cherries undergo meticulous sorting before they're pulped and wet fermented for approximately 16 hours, depending on ambient temperatures. The coffee is then washed in clean, crisp mountain-tapped water. After washing and grading, the parchment coffee is laid out to sun dry on raised beds for 14-21 days.


Roasters notes: Drinking this coffee scratches my itch for washed kenyan coffees, it's rather classic in its profile. However you can highlight the aspects depending on brewing method. A more concentrated approach such as SOUP would give more of the kiwi notes, and a classic v60 or filter method gives more blackcurrant notes.