Origin
Grown in the red volcanic soils of Tharaka Nithi County, this filter roast from Kenya’s Thuita Factory is full of life. Expect a clean, vibrant cup that brings together golden raisin sweetness, bright apricot, and a hit of passionfruit.
We like to think of it as sunshine in a mug.
It’s a washed process coffee, with varieties known for their bold structure and clarity in the cup. If you’re into juicy, fruit-forward brews, this one’s an easy favourite.
Golden Raisin - Apricot - Passionfruit
Varietals: SL28, Ruiru 11 and Batian
Altitude: 1500-1800 MASL
Process: Washed
Brew GuideS
Filter: Pour Over (V60)
Dosage
15g
Output
250mL
Brew Time
2:15-2:45 mins
- Preheat 300ml water to 92° Celsius.
- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
- Place your dripper and vessel on your scale and tare it.
- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.
Adjust your grind size to change your extraction time:
- If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
- If your extraction time is too long, try using a coarser grind size.
Production
Thuita - Kathinthiuku Factory sits in the eastern foothills of Mt. Kenya, in a region known for both its beauty and its rich coffee-growing heritage. The factory is part of the Thuita Farmers Cooperative Society, an established group with deep roots dating back to 1954, made up of around 2,500 active smallholder farmers.
Farmers here tend their coffee alongside crops like banana and maize, and under the canopy of Grevillea and Macadamia trees that help keep the soil healthy and the cherries shaded. Most farms sit between 1,500 and 1,700 metres above sea level, with steady rainfall and nutrient-rich volcanic soil helping to develop that classic Kenyan complexity.
Processing at Thuita is careful and hands-on. Cherries are picked early in the morning and sorted meticulously, removing underripes, overripes, and anything that doesn't belong, so only the best cherries make it through to pulping.
Pulped and again sorted by density, the beans continue into fermentation tanks where they rest overnight. Then the beans are channel-graded: guided by fresh water into long tiled channels, higher-quality beans are repeatedly hand-pushed against the current, a slow manual process that separates the best, heaviest beans one more time.
The parchment coffee is then slowly sun-dried on raised beds, constantly monitored until it hits the ideal moisture level, every part of the process performed with care and intention.