Red Wine, Kenya, Thunguri, Natural SL28/34/Ruiru 11/Batian

Tasting notes

In the roaster’s words

A very raspberry/pineapple-forward coffee with a little booziness but heaps of crisp, bright and refreshing citric acidity more similar to a washed coffee that brings a really fun cup full of fruity notes but without forsaking a really refreshing sensory experience. This coffee is also a rare to find Kenyan natural from Thunguri Washing Station in Nyeri, Kenya. We massively enjoyed Terraform's roast of this coffee from the 2025 crop and were pleased to find 2026's crop just as great. Last year we had Kamavindi's natural Kenyan, but we find Thunguri's has a bit more crispness to the acidity and finishes a touch cleaner. Kenyan naturals still lend themselves to a little booziness since naturals are more experimental for producers, so if that's your thing go for it on espresso, but we enjoy this one best on filter and have roasted it as such. If you brew this one as spro we'd recommend a turbo shot style espresso to bring down the sharpness. Tasting notes: Raspberry, Pineapple, Plum, Assam, Oolong, Almond, Red Wine Producer: Smallholders, Thunguri Washing Station Elevation: 1800m Process: Natural Variety: SL28/34/Ruiru 11/Batian About Thunguri Wet Mill: Thunguri is a long-established cooperative wet mill within the Rumukia Farmers Cooperative Society, located in Mukurwe-ini, Nyeri County, on the western slopes of Mount Kenya. Positioned beside the local Orthodox church, the factory is both a trusted community landmark and an important meeting point for the hundreds of smallholder farmers it serves. At around 1,800 metres, the area’s deep red volcanic soils provide a strong foundation for coffee cultivation. During the harvest, farmers are asked to deliver only fully ripe red cherries. The factory carries out a further hand-sorting stage before processing. Its classic washed lots use approximately 48 hours of soaking fermentation, followed by washing, brief drying and slow drying on raised beds over a total cycle of around 13–14 days. Thunguri has also begun exploring experimental natural processing. In these lots, the cherries are sealed in yellow polyethylene bags for approximately 72 hours to create a controlled low-oxygen fermentation, then sun-dried for around 28 days, with the schedule adjusted according to weather conditions. Its washed coffees remain defined by bright, tensile acidity, full berry character and excellent clarity—an expressive signature of the Rumukia system. Process Details: The K72, or Kenya 72-Hour Fermentation Washed process, is an e

Notes

Rare Kenyan natural from Thunguri Washing Station; controlled low-oxygen fermentation in sealed yellow polyethylene bags for approximately 72 hours, then sun-dried for around 28 days.