Apricot Yoghurt, Coconut, Forest Fruits Syrup
ABOUT THE FARM
Thangaini AA by Thangaini Farmers Co-op
Origin - Kenya, Muranga County
Process - Washed
Varietal - Batian, Ruiru, SL28, SL34
Altitude - 1340-1900 masl
Thangaini Farmers Co-operative society operates eight factories in Muranga County, located between the capital Nairobi and infamous coffee-producing town Nyeri.
Running up the foothills of Mount Kinangop and the Aberdare range of mountains in the west, coffee production is coming under a lot of pressure from other cash crops, but this year has seen a strong harvest.
Many smallholder farmers produce coffee and bring it to a centralised wet mill, or factory, for processing. The 900 members in the cooperative collectively own the facility which was founded in 1957, and it has just over 80 hectares with which to grow coffee. Most of these crops are the SL34 varietal, though there is some SL28 and more recently Ruiru as trees are renewed. The resulting beans are often fairly large, with around 20% classifying AA or over.
Cherry is received, flotation sorted and then pulped, resting overnight and fermenting before being further washed and soaked. This alters the amino acids in the beans and creates a more complex cup before being taken to raised coffee beds for drying.
We paid 233% over the commodity price of coffee to our importer for this bag. These importers pay a premium to farmers based on the quality they produce and are not driven by market prices.
WHEN DO YOU ROAST?
We roast all of our coffees on Tuesdays although this may change as we cruise through the current lockdown guidance.
WHEN DO YOU SHIP?
Orders before Tuesday 12pm shipped Tuesday.
Orders after Tuesday 12pm shipped Friday.
Orders after Friday 12pm shipped Tuesday.
We currently roast for both Filter and Espresso, easily identified by the subsequent Yellow and Black bags. It's important to note that we are always roasting for sweetness, clarity, and body, searching for these things during our quality control sessions on Wednesdays.
Whilst you should get good results using our Filter roasts as Espresso, and vice versa, the profiles that were chosen for each are done so with solubility in mind.
HOW SHOULD I DRINK IT?
We encourage you to develop your own recipe as variables change based on water quality and how fresh your coffee is. Our go-to starting point for this coffee is as follows:
Rest for at least 4-days. 1:16 Ratio (20g Coffee / 320g Water) in 3/4 minutes.