Kenya Thuti AA - washed
Tastes Like: mandarine, apricot rollup, marmalade
Producers: Othaya co-op society
Washing Station: Thuti
County: Nyeri
Region: Central Kenya
Average Farm Size: 0.5 Hectares
Varietals: SL28, SL34, Ruiru 11, Batian
Altitude: 1850 masl
Process: Washed
Grown along the mineral-rich slopes of Mt. Kenya, this single origin lot comes from the historic Thuti Factory in the Nyeri region—one of Kenya’s most celebrated coffee-growing zones. Here, the high elevation (1700–1890 masl), cool mountain climate, and volcanic red soils combine to produce coffees of striking clarity, structure, and depth.
Thuti is part of the larger Othaya Farmers’ Cooperative Society, a respected group representing over 14,000 smallholders across 19 factories. But Thuti stands apart—not only as one of the oldest factories in the co-op (established in 1958), but also as one of the smallest. Just 380 active members contribute to this factory, located at the foot of the Karima Forest Reserve, near Othaya town in central Kenya.
Farming here is highly collaborative. Through Farmer Field Schools, members gather regularly to share knowledge on cultivation and processing, refining their techniques season after season. The coffee itself is grown primarily from the traditional Kenyan SL28 and SL34 varieties, with small amounts of Ruiru 11 and Batian. Processing follows Kenya’s signature washed method: fully depulped, fermented, washed clean, and dried slowly on raised beds under the mountain sun.
While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!
BLENDS:
Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1
SINGLE ORIGINS
These are roasted light, with great developement.. so leaves us running a couple recipes:
Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9
Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3
This is based on our commercial machine at the following parameters:
Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS
Pour Over
Dose - 15g
Water -
Temp - 100 Degrees
0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00
Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.
Aeropress
Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.
General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%
Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17
Fetco
Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17
