Thageini Carbonic Maceration Natural SL28/34
Josh’s Notes:
Nice big fruit smells on bag open. When ground and wet, the aroma moves to a more chocolate wine space. There’s a delicate white grape juice in the cup (like a high end, crafted white grape juice from some ryokan in Japan or something…) The sweetness reminds me of in-season Mt Rainer cherries. Overall, this coffee is nice and juicy, but subtle and not too in-your-face. An interesting Kenya that’s uncharacteristically restrained.
Glitch’s Notes:
“This lot comes from the Thageini Wet Mill, operated by the Aguthi Farmers Co‑operative Society, and features an innovative carbonic maceration process—a method inspired by winemaking.
In this process, carefully selected coffee cherries are placed into sealed tanks, where carbon dioxide is introduced to create an anaerobic (oxygen-free) environment. The temperature, humidity, and fermentation conditions are carefully monitored and controlled, allowing the coffee to ferment slowly at low temperatures.
Project Origin classifies carbonic maceration coffees into five distinct groups—Indigo, Jasper, Amber, Diamond, and Opal—based on the flavor impression and associated color imagery.
This particular lot falls under the "Indigo" category, known for rich dark fruit and chocolate-like flavors.
Unusually for a Kenyan coffee, this cup showcases a mellow fruit profile reminiscent of cherry and grape, balanced with a deep, round sweetness.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
Josh’s Notes:
Nice big fruit smells on bag open. When ground and wet, the aroma moves to a more chocolate wine space. There’s a delicate white grape juice in the cup (like a high end, crafted white grape juice from some ryokan in Japan or something…) The sweetness reminds me of in-season Mt Rainer cherries. Overall, this coffee is nice and juicy, but subtle and not too in-your-face. An interesting Kenya that’s uncharacteristically restrained.
Glitch’s Notes:
“This lot comes from the Thageini Wet Mill, operated by the Aguthi Farmers Co‑operative Society, and features an innovative carbonic maceration process—a method inspired by winemaking.
In this process, carefully selected coffee cherries are placed into sealed tanks, where carbon dioxide is introduced to create an anaerobic (oxygen-free) environment. The temperature, humidity, and fermentation conditions are carefully monitored and controlled, allowing the coffee to ferment slowly at low temperatures.
Project Origin classifies carbonic maceration coffees into five distinct groups—Indigo, Jasper, Amber, Diamond, and Opal—based on the flavor impression and associated color imagery.
This particular lot falls under the "Indigo" category, known for rich dark fruit and chocolate-like flavors.
Unusually for a Kenyan coffee, this cup showcases a mellow fruit profile reminiscent of cherry and grape, balanced with a deep, round sweetness.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
Josh’s Notes:
Nice big fruit smells on bag open. When ground and wet, the aroma moves to a more chocolate wine space. There’s a delicate white grape juice in the cup (like a high end, crafted white grape juice from some ryokan in Japan or something…) The sweetness reminds me of in-season Mt Rainer cherries. Overall, this coffee is nice and juicy, but subtle and not too in-your-face. An interesting Kenya that’s uncharacteristically restrained.
Glitch’s Notes:
“This lot comes from the Thageini Wet Mill, operated by the Aguthi Farmers Co‑operative Society, and features an innovative carbonic maceration process—a method inspired by winemaking.
In this process, carefully selected coffee cherries are placed into sealed tanks, where carbon dioxide is introduced to create an anaerobic (oxygen-free) environment. The temperature, humidity, and fermentation conditions are carefully monitored and controlled, allowing the coffee to ferment slowly at low temperatures.
Project Origin classifies carbonic maceration coffees into five distinct groups—Indigo, Jasper, Amber, Diamond, and Opal—based on the flavor impression and associated color imagery.
This particular lot falls under the "Indigo" category, known for rich dark fruit and chocolate-like flavors.
Unusually for a Kenyan coffee, this cup showcases a mellow fruit profile reminiscent of cherry and grape, balanced with a deep, round sweetness.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.