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HomeCoffeesThunguri Aa
southern slopes of Mt Kenya · Kenya

Thunguri Aa

Washed

Roasted by Lomond Coffee

Available now· checked 3 Aug
Washing StationRoaster-stated
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Cupping score

87/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryLomond Coffee· Glasgow, United Kingdom
Washing StationThunguri Wet Mill, southern slopes of Mt Kenya, Kenya✓
ProducerKibirigwi Farmer Cooperative society
ProcessWasheda fully washed Kenyan single origin✓
Harvest—
Altitude—
ClimateTemperate oceanic
Varieties—
Roast—
Tasting notesBlackcurrant, Forest Fruits, Lemon✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Blackcurrant
    Fruity › Berry › Blackcurrant
  • Forest Fruits
    Fruity
  • Lemon
    Fruity › Citrus › Lemon

Supply Chain

  1. Washing Station

    Thunguri Wet Mill, southern slopes of Mt Kenya, Kenya

    Grown by Kibirigwi Farmer Cooperative society

  2. Roastery

    Lomond Coffee

  3. Coffee· viewing

    Thunguri Aa

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarKenya ThunguriKENYA Thunguri AA - FilterKenya Thunguri Aa FilterThunguri - Natural - 2024Kenya Thunguri AbKenya Thunguri Aa Washed Espresso Single OriginMore from this farmThunguri Wet Mill2 moreSimilar flavour profileBlackcurrant, Forest Fruits, Lemon608Same processWashed13025From the same originKenya1439More from this roasterLomond Coffee10 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashed
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability