Our Kenya Thiururi (THEE-OO-ROO-REE) is sourced in partnership with Nordic Approach importers. The work on the ground in Kenya involves cupping hundreds of lots, then visiting each factory and cooperative to fully understand the facility management. This helps us gain insight into quality control systems, consistency, and level of lot separation, as well as engage in a direct feedback loop – all to make we interact directly with the producers and ensure high quality year after year. Another priority of Nordic Approach is to work with co-ops that give a majority of the money back to the producers when the coffee is sold – 85% being the preferred level.中文描述内容

The Thiururi factory is located on the slopes of the Aberdare Mountains in the region of Kiambu. Here, the cherries are sorted for ripeness before being pulped. The parchment is then fermented overnight before being washed and graded into different quality levels. After that, the coffee is dried on the drying tables for 8-14 days. Contrary to most other Kenyan factories, the processing done here does not include a second soak (or double fermentation) of the parchment after washing.

We like our Kenyan offerings to have a cup profile of berry, floral, and a sweet, lingering aftertaste. Dial into notes of black currant, papaya, and lilac. We recommend brewing this coffee as a single cup, pour over at a 1:17 brew ratio, filtered water at 208-2010F, a medium grind, and a 3-3.5 minute brew cycle.