Kenya Thuti

149,00 kr

Thuti is one of the smaller washing stations in Nyeri, tucked beneath the Karima Forest Reserve in the foothills of Mt. Kenya. It was established in 1958 and remains part of the Othaya Farmers’ Cooperative Society, a group that includes 18 stations across the region. Thuti’s 380 active members grow mainly SL28 and SL34 on small farms between 1700 and 1890 masl.

"This marks the first Kenya coffee in our lineup in several years. We’ve been selective in choosing one that shows the qualities we value most from the origin. Poma Coffee shared some samples from producers they work closely with and this lot stood out immediately. It offers a lighter expression of the classic Kenyan profile, with a clean, bright acidity and flavours of rhubarb and black currant.

Poma is a Danish-based coffee research company. They have been advising several farmer cooperatives and washing stations in Kenya. This coffee is from their network"

Size:

250 g 500g

Grind:

Whole Bans Filter French Press

Variant

Coffee Details

Origin
Kenya

Region
Nyeri, Kenya

Producer
Thuti Coffee Factory

Varieties
SL28, SL34, Ruiru 11 and Batian.

Processing
Washed

Crop Year
2025

Altitude
1700-1900m.a.s.l.

Roasting Details

Roast level
1 out of 6

Flavour Notes
Berries, Sweet, Chocolate

Roaster
IMF

Batch Size
5 kg

End Temperature
208.0°C

Time
8.45 minutes

About Kenya

Coffee production in Kenya is concentrated in the highlands surrounding Mt. Kenya and the Aberdare Range, where altitude, rainfall and rich volcanic soils create ideal growing conditions for Arabica. Most farms are smallholdings, often less than a hectare, and are organised through cooperatives that manage central washing stations known locally as factories. These cooperatives handle processing, marketing and quality control, allowing small producers to access export markets collectively.

Processing in Kenya traditionally follows a fully washed method. After harvesting, ripe cherries are pulped, fermented to remove mucilage, washed in clean water, and then dried slowly on raised beds. This careful approach contributes to the clarity and acidity that define Kenyan coffee profiles. The country’s grading system, based on bean size and density, further helps maintain high quality standards in trade.

Over the years, Kenya’s research institutions have played an important role in varietal development, from the early SL selections to modern hybrids like Ruiru 11 and Batian. Despite challenges from fluctuating prices and climate pressures, Kenya continues to produce coffees recognised for their precision, structure and distinctive fruit character.

About SL28, SL34, Ruiru 11 and Batian.

SL28 and SL34 are classic Kenyan Arabica varieties developed in the 1930s by Scott Agricultural Laboratories. They were selected for their excellent cup quality, drought tolerance and adaptability to high altitudes, and together they became the foundation of Kenya’s reputation for vibrant, complex coffees.

While these older cultivars still dominate in Nyeri, many farmers have also introduced newer, disease-resistant varieties such as Ruiru 11 and Batian. These were bred locally to improve yield and resilience while maintaining much of the clarity and structure that SL coffees are known for.

Kenya Thuti

149,00 kr

Nyeri, Kenya

Othaya

Kenya’s Cooperative System

Kenya has long been known for producing some of the most distinctive coffees in the world, and Nyeri is one of the regions most closely associated with that reputation. Sitting on the south-facing slopes of Mt. Kenya, Nyeri benefits from a combination of high elevation, red volcanic soils and consistent rainfall, ideal conditions for growing high-quality Arabica.

Most coffee in this area is produced by smallholders who deliver cherries to their local cooperative wet mills. The cooperative model in Kenya is well-established and highly structured, with elected committees, regular member meetings and profit-sharing systems. Farmers vote on where to sell their coffee and receive pre-financing and training through the cooperative.

Thuti is a relatively small station within this system. Located just northeast of Othaya town, it receives coffee from around 380 farmers, most of whom cultivate less than half a hectare of land. The main varieties grown are SL28 and SL34, along with some newer disease-resistant cultivars like Ruiru 11 and Batian. Coffee processing at Thuti follows the traditional Kenyan method: cherries are hand-sorted, pulped, fermented for 18–24 hours, washed in channels, and then dried slowly on raised beds.

The Othaya cooperative also invests in support systems for its members. This includes pre-harvest loans, emergency funds, and Farmer Field Schools, where growers meet regularly to share knowledge and learn from trained facilitators. The aim is to improve productivity and quality through better agronomy and sustainable practices.

Thuti is a good example of how these small-scale systems can produce exceptional coffee. It’s not one of the most famous stations in Kenya, but it consistently delivers clean, structured lots with strong regional character. It also reflects how Kenya’s cooperative infrastructure, when well-managed, can continue to support both quality and community resilience in a challenging market.

Washed

Washed Processing

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Kenya Thuti

Kenya Thuti

Nyeri, Kenya

Othaya

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