Thunguri - Anaerobic Natural

MEET THE PRODUCER | Established in 1967, Thunguri Coffee Factory in central Kenya is a wet mill governed by the renowned Rumukia Cooperative Society (RCS) and receives lots from more than 700 farmers in Nyeri. RCS is known for shelling out some of the best coffees in Kenya, and Thunguri has made particular strides in processing excellence during the past year. In Kenya, coffee processing is heavily regulated, which is a big reason you're not seeing loads of experimental lots coming out of the country. Nevertheless, this lot and others like it are the result of sustained investment in the advancement of Kenyan coffee processing at facilities like Thunguri, and the results are truly spectacular.

TRUST THE PROCESS | After being handpicked at peak ripeness and delivered to the wet mill, coffee cherries are hand-sorted at the factory for quality before being placed in large plastic tanks that have been infused with dry ice to remove oxygen. There, they are left to ferment for 72 hours and agitated regularly to ensure a more even fermentation environment. Then, they are removed to dry on raised beds for about 28 days, or until optimal moisture content is achieved.

TAKE A SIP | Tall, dark, and fruity, this anaerobic natural isn’t afraid to take up space in a room. It takes a little while to off-gas, but once it opens up, this coffee really shines with a fruit profile that’s fresher and sweeter than most naturals (think: big blackberry compote vibes) and floral in a delightfully different way, reminding us of hibiscus tea. That quintessentially Kenyan black currant note is alive and well in this cup. The whole sipping experience is chock-full of dark red fruits and jam, reminding us of a California Cab Sav.

Origin | Nyeri, Kenya

Producer | Rumukia Farmers Cooperative Society

Wet Mill | Thunguri Coffee Factory

Process | Anaerobic Natural

Variety | SL28, SL34, Ruiru 11, Batian

Elevation | 1800-2000 MASL

Sourced from the Nyeri region of Kenya, the Thunguri - Anaerobic Natural is a distinct offering from Black & White Coffee Roasters. This lot features the SL28 varietal, a plant selection historically celebrated for its complex acidity and depth. By utilizing an anaerobic natural processing method, the Rumukia Farmers Cooperative Society has influenced the cup profile, which presents intense notes of blackberry compote, hibiscus tea, black currant, dark red fruits, and jam.

While traditional Kenyan coffees are often associated with bright, citric acidity, anaerobic processing can shift these profiles toward heavier, fruit-forward, and jammy characteristics. Enthusiasts looking to better understand these nuanced sensory experiences may find the flavor wheel a helpful tool for identifying the specific fruit-driven qualities present in this harvest. Grown at 1800-2000 masl, this coffee highlights the intersection of traditional regional terroir and modern experimental processing techniques.