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Coffee-growing region

Kenya’s climate and geographical conditions provide ideal growing conditions for high-quality coffee beans. It is located in eastern Africa, with the equator running through the central part and the East African Rift Valley stretching from north to south.

It borders Somalia to the east, Tanzania to the south, Uganda to the west, and Ethiopia and Sudan to the north, with the Indian Ocean to the southeast and a coastline of 536 kilometers. The country is mostly plateau, with an average elevation of 1500 meters.

The central Mount Kenya (Kenya Mountain) stands at 5199 meters above sea level, with snow on its summit, making it the second-highest peak in Africa.

The entire country lies in the tropical monsoon zone, but due to its high elevation, it has a tropical savanna climate with distinct seasonal rainfall differences. The coastal areas are hot and humid, while the plateau has a mild climate, with annual maximum temperatures of 22-26°C and minimums of 10-14°C.

Kenyan coffee beans are a pillar industry of the region. Most Kenyan coffee is grown at elevations of 1500–2100 meters and is harvested twice a year.

Kenyan coffee features multi-layered flavors and juicy acidity, with perfect notes of grapefruit and wine, medium body, and is a favorite single-origin among many coffee professionals.

Thithi Estate is located in the Kiambu region, at an elevation of 1500 to 2000 meters. The area boasts beautiful scenery and a pleasant climate, with abundant sunshine, fertile soil, and acidic red soil that is rich, loose, and deep, ensuring excellent drainage. The water pH here ranges between 5.5 and 6.5.

Coffee variety

This washed Thithi AA variety consists of SL28 and SL34.

In the 1930s, the Kenyan government commissioned the newly established Scott Labs to screen varieties suitable for the country. After numbering and selecting from 42 initial candidates, SL-28 and SL-34 were ultimately chosen. The former originates from Bourbon, while SL-34 comes from Typica, and the two are not part of the same series.

The original goal of breeding SL28 was to produce coffee beans with both high quality and pest resistance in large quantities. In some regions, the focus was mainly on high yield and disease resistance, without considering cup quality.

Thanks to its Bourbon lineage, although SL28’s yield did not meet expectations, its copper-colored leaves and bean shape resembling broad beans deliver excellent sweetness, balance, and complex, varied flavors, along with notable citrus and dark plum characteristics.

SL34 shares similar flavors with SL28 but, aside from complex acidity and a great sweet finish, has a softer and cleaner taste compared to SL28.

SL34 has French Mission, Bourbon, and more Typica heritage. Its bean appearance is similar to SL28’s and it is better adapted to rainforest growth.

This Thithi Estate coffee bean is graded as AA, different from the previous PB (Peaberry) from Thithi.

Kenyan coffee grading is primarily based on bean size, shape, and hardness, ranked from highest to lowest as AA or AA+, AB, PB, C, E, TT, T.

Processing method

The processing method for these coffee beans is washed process.

The Kenyan-style washed process involves a repeated cycle of fermentation and washing. On the day of harvest, the highest-quality coffee cherries are selected for depulping and fermentation, which lasts 24 hours, followed by washing with clean river water.

Then, the beans are fermented again in clean river water for 24 hours and washed, repeating this cycle three times for a total of 72 hours, hence the name Kenyan 72-hour fermented washed process, or K72 for short.

This processing method allows the coffee beans to ferment at low temperatures for an extended period, resulting in brighter, cleaner, yet fuller flavors.

Roasting curve