Kenya Thunguri Factory

Thunguri Factory

Thunguri Washing Station, located in Nyeri, Kenya, was established in 1967 and operates under the Rumukia Farmers’ Cooperative Society (FCS). More than 700 smallholder farmers bring their harvests here, each typically tending around 250 coffee trees on roughly half an acre of land. Their cherries come together at Thunguri, becoming the coffee that carries the name of this community.

What makes this lot especially distinctive is its anaerobic fermentation process. Freshly harvested cherries are sealed in airtight “sleeping bags” and fermented for approximately 72 hours. By restricting oxygen and allowing the fermentation to progress slowly, the process develops concentrated sweetness and layers of vibrant fruit character, adding depth and complexity to the cup.

History of SL Selection

There was a time when Kenya’s coffee industry stood at a crossroads. Yields were declining year after year, while pests and diseases continued to spread. In response, varieties such as Ruiru 11 and Batian were widely introduced for their stronger disease resistance and higher productivity. For many farmers, this was a practical choice necessary to sustain their livelihoods.

But along the way, SL28 and SL34, the traditional varieties that had long defined the character of Kenyan coffee, began to disappear from farms. These were the coffees we remembered for their vivid acidity, red-fruit character, and remarkable depth and complexity.

At Kamavindi in Embu, Kenya, Peter Mbature chose a different path. Rather than prioritizing productivity alone, he continued to cultivate SL28 and SL34, preserving the varieties that have shaped the identity of Kenyan coffee for generations.

It was not the easiest choice. But because of that decision, we can still experience a distinctly Kenyan expression of coffee today.