"Upon grinding, the aroma offers cherry jam, dried mango, and pineapple. The cup opens with passion fruit and candied pineapple sweetness, supported by dried mango. Preserved plum, cherry jam, and blackberry emerge mid-sip, highlighting the expressive clarity of the natural process."
Thageini Factory is located in the Tetu district of Nyeri, Kenya, and is a member of the Aguthi Farmers’ Cooperative Society. It is one of four mills operated under the Society and ranks as the second largest in terms of member producers, with approximately 350 men and 100 women contributing. In total, the Aguthi Farmers’ Cooperative Society supports around 2,000 members. The cooperative plays an important role in farmer development, offering training on farm management, cherry picking, sorting techniques, and agronomic practices.
To support its members, the Society holds workshops where producers can exchange ideas, share experiences, and learn from one another. In addition, the cooperative provides tailored advice directly on farms, helping to improve yields and overall coffee quality. This ongoing education contributes to the high standards associated with coffees from the region.
Thageini is situated roughly 200 kilometers north of Nairobi and benefits from Nyeri’s fertile, volcanic soil and cool climate. The factory sits on a plateau at altitudes ranging between 1,700 to 1,800 meters above sea level, ideal conditions for slow coffee cherry maturation and dense bean development, which contribute to the region’s distinct flavor profiles.
Unlike the traditional washed process common in Kenya, this coffee is processed using the Natural method. During harvest, farmers deliver ripe cherries to the wet mill where they are hand-sorted for optimal ripeness and color. The cherries are then spread out on raised drying beds and further sorted by hand. To ensure even drying, the cherries are regularly raked and turned throughout the process.
The drying phase for this Natural process takes about 25 to 30 days, depending on weather conditions, until the moisture content reaches approximately 11%. After drying, the cherries are rested inside dried coffee pods for four weeks to stabilize the flavor and moisture. Finally, the beans are sent to the dry mill, where they undergo hulling, density sorting, and optical sorting to ensure quality before export.
Variety : SL 24, SL 34 and R11
Process : Natural
Altitude : 1700 -1800 masl
Origin : Tetu, Nyeri