Citrus and tropical fruits are front and center, tangy orange candies, lemon, satsuma orange, pineapple, guava, and bright acidity that's like pulpy orange juice. Finish has complex spice tones. City to City+.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Bag size||60 KG|
|Cultivar Detail||SL-28, SL-34|
|Appearance||.4 d/300gr, 17-19 screen|
|Roast Recommendations||City to City+ - Full City works, but roast tones are somewhat distracting|
Thageini Factory is part of Aghuti Farmers Cooperative Society (FCS), an FCS that includes a few other stations we buy from: Gititu and Kagumo. It's not the "factory" as we might imagine it. "Factories" are essentially small washing stations aligned with a particular "society" in Kenya, what we would call a "cooperative". We return to the societies who seem to regularly produce some of the best Kenya coffees, and each year we come across societies that are new to us as well: such as Aghuti. This coffee was purchased direct, not through the Kenya auction system, so we could avoid the risk of losing it. To do this we pay a price that is higher than what the top auction bid might be, but it means we get the exact lot we want. During the final dry milling, the coffee seeds are separated by size which is measured in 1/64ths of an inch, and they call these separations "outturns". The main ones we're used to seeing in specialty coffee are AB 15-17 screen, Peaberry 15 screen, and AA 17-19 screen, which this lot is. The latter generally commands the highest price, and often the cup quality matches the higher premium. We found that to be the case with this lot from Thageini, as the AA cupped a full 2 points higher than the AB (it should be said though that at 90+ points you're just grading levels of excellence!)
Thageini has a big fragrance when coming out of the grinder, citrus and dried tropical fruit smells lining the aromatic profile. The wet aroma is perfumed with tropical fruited hints, so sweet and clean smelling, like candy-sweet notes of maple, dried pineapple, pomegranate, and orange. At City roast, citrus is the first flavor I think of when sipping the hot cup, tangy orange candies, a tart and tangy aspect that grows as you move through the cup. The cool brew reveals a fruit and raw sugar-centered coffee, aspects of lemon, satsuma orange, pineapple, and guava, along with lingering unrefined sugar sweetness. There's a cinnamon powder accent too, most noticable in the finish. Acidity is brightest in light roasts and comes off like pulpy orange juice at City and City+, even in darker levels, though also with berry skin aspects at Full City. And it is a bright coffee (9.2 on the score chart!), and so I think best for brewed coffee, as espresso shots are sure to be mouth puckering. That said, we sometimes use a very small amount of a screaming bright Kenya in an espresso blend in order to liven things up without overpowering the shot. And it's also worth noting that my personal preference for roasting is City to City+ in order to capture the vibrant, sweet fruited profile described above. Full City works, and is still incredibly complex (more berry tones, but stil some citrus), but I find the roast tones that come with it a bit distracting.