This washed Kenyan coffee is among the best we've tasted from Kenya in recent years. The farmers are primarily growing SL28 and SL34 varieties, but as with most African coffees, the sheer genetic diversity in the region means there is a lot of cross-pollination and many coffees are unique heirloom varieties. As such, there will always several unknown coffees in the mix, making each year's harvest unique. We really enjoy the clarity of the coffee, which is achieved through the washed process, which allows the fruity notes of currants and apples really shine through, giving the coffee a tropical sweetness. The Thirikwa cooperative is located on the slopes of Mount Kenya in Kirinyaga, just north of the capital, Nairobi. The cooperative brings together around 1550 farmers, who produce around 250 tonnes of coffee together. The cherries are picked by hand by the farmers, who then transport them to the Gakuyuini mill where they are sorted and pulped. Clean river water is used in the mill to wash the fruit flesh away, which is then recycled back into the local water system. The coffee is then dried on raised beds in the sun, before being delivered to the dry mill for further processing.