Blackberry, guava and tropical fruits The Thageini Factory, nestled in Nyeri's Tetu District, is a vital part of the Aguthi Farmers’ Cooperative Society (AFCS), which was incorporated in 1988. The factory receives cherries from around 450 smallholder members, who cultivate mainly SL28 and SL34 varieties on small plots averaging less than a hectare. Situated at altitudes of 1,700–1,733 meters, these farms benefit from Nyeri's cool climate and rich volcanic soils, contributing to the region's renowned cup quality. AFCS, representing nearly 2,000 farmers across several factories, provides agronomy support, centralised processing, and market access, enabling producers to achieve higher quality and better returns. Thageini is celebrated for its meticulous raised-bed drying and rigorous cherry selection. Since 2017, the factory has partnered with Project Origin on experimental processing styles, including the innovative “Supernatural” method. This controlled Natural process enhances fruit expression while maintaining clarity, producing coffees with vivid berry, tropical, and floral notes. Through these collaborations, Thageini has gained international recognition in the specialty coffee world for its innovation, consistency, and ability to showcase the unique character of Nyeri's terroir. Nyeri's Tetu District is a pivotal region in the story of Kenyan coffee, tracing its roots back to the late 19th century when French missionaries introduced coffee to Kenya. Initially dominated by colonial estates, the fertile highlands of Nyeri, with their volcanic soils and altitudes of 1,600–1,900 meters, were soon recognised as ideal for Arabica cultivation. Despite early restrictions on African smallholders, the post-1930s era, especially after Kenya's independence in 1963, saw a surge in smallholder coffee farming. In Tetu, farmers organised into cooperatives, like the Aguthi Farmers’ Cooperative Society, which centralised cherry collection and processing, enabling access to quality control and international markets. From the 1970s, Tetu gained acclaim for coffees with a classic Nyeri profile, characterised by intense blackcurrant, berry-like acidity, and a winey structure. This reputation is largely due to the SL28 and SL34 cultivars, known for drought resistance and exceptional cup quality, thriving in the district's fertile red volcanic soils and consistent rainfall. Today, Tetu farmers continue to navigate challenges such as aging tree stock, climate change, and price fluctuations, while maintaining their legacy in the specialty coffee sector. How to get the best tasting cup NOTE THESE ARE A STARTING AGE BEST USED 7-20 days after roast Brew Parameters Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 89 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 3:00. Best Freeze Date 8-12 days after roast