Thageini (Supernatural)- Kenya

About this coffee

N.B. We92d highly recommend giving it a good degassing time, at least 4 weeks if you can. It makes a really noticeable difference with this coffee, especially in terms of clarity and sweetness. About Thageini Wet Mill The Thageini wet mill is one of four mills operated by the Aguthi Farmer92s Cooperative Society. It is the second largest mill in terms of member producers, with around 350 men and 100 women members, and the Aguthi Farmer92s Co-operative Society has around 2000 members total. The Society provides training for their members on techniques for farm management, picking, sorting and agronomic techniques. They hold workshops for members to meet and learn from each other and provide specific advice to producers on their farm where possible. In the time we have worked with Thageini, Project Origin has engaged a number of projects focused on community and infrastructure development. In 2018, Thageini provided Project Origin with a range of exceptional washed coffees, and it was then that we decided to invest in the infrastructure at this station to create new experiences from this farm, while also having access to further the education of this team. In 2019 we began setting up carbonic maceration infrastructure with the Aguthi Farmer92s Co-operative Society at Thageini mill, and we also funded the construction of new drying beds to further improve their facilities and, resultantly, coffee quality. The Aguthi Farmer92s Co-operative Society demonstrates values that align with ours: Quality, Sustrainability and Community, through their focus on community development and the improvement of their members92 coffees. Project Origin and this Society have worked together since 2017 to further implement these values to bring you another wonderful taste of Kenya. Story of Supernaturals It all began in El Salvador. When our founder, Sa
61a
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07, visited Mauricio Salaverria in 2011, Mauricio was experimenting with natural processed coffees. This was an unusual adventure in El Salvador at the time, as the origin was known for its incredible washed lots. After the first taste, Sa
61a and Mauricio talked about options and what to test for the next season92s harvest, including thick-stack drying (which was a risky move). A0 Years later, when Sa
61a visited again, Mauricio presented his natural processed lots on the cupping table, and claimed: 9CThis coffee tastes85 supersonic!9D In 2014, Mauricio placed 5th in the COE with his Supersonic lot, one of the highest ranking naturals in the COE, and ever since, Mauricio92s Supersonic lot has been in high demand from roasters everywhere. Thanks to his bravery and adventurous experiments, Mauricio began our Project Origin pathway to the Supernaturals range. It requires additional care, space and time to reduce the risks of over-fermentation on the drying beds, but the results are far beyond expectation.. What techniques are used? Supernaturals are developed using a combination of techniques related to fermentation and drying. Most lots utilise two or more of these techniques Increasing temperature to speed up fermentation rates Decreasing temperature to lengthen fermentation times Thick-stack drying at various depths on raised beds Shade drying to slow down drying times at different levels of moisture in the cherries Covering or wrapping the cherries to retain heat and moisture for short bursts of time By adjusting the way we process coffee, we can discover new expressions from the same varieties and regions that we think we know. This happens when we can work with the natural state of the cherries in each origin, and then choose processing methods and techniques that will most enhance its characteristics. To find our enhanced flavour, sweetness and body, we develop natural coffees that go beyond expectations85 Super-naturals.