Kenya AA Theri

About Kenya AA Theri

Arrived as new crop in early November 2026, in grainpro. This is a direct import. Arrival was a couple of months late this year. Each year we select one or more top lots that we purchase directly from our sources in Kenya. Theri is one of two such top AA lots that we imported this year.

Theri Coffee Factory is part of New Murarandia Farmers’ Cooperative Society Limited, located in Kahuro, Murang’a County, Kenya. The region’s central highlands are known for their fertile soils and cool climate, extending from the Aberdare Range along the eastern edge of the Great Rift Valley to the western slopes of Mount Kenya. The area receives approximately 1,100 mm of annual rainfall and experiences cool temperatures ranging from 16–26°C. At an elevation of 1,750 meters above sea level, the surrounding farms feature well-drained red volcanic soils.

The factory serves more than 800 cooperative members who cultivate several coffee varieties, including Ruiru 11, SL28, SL34, and Batian, with SL28 and SL34 being the primary varieties. The wet milling of all coffee produced by members of New Murarandia Farmers’ Cooperative Society Limited takes place at Theri Coffee Factory. Careful handling begins with the selection of fully mature, ripe coffee cherries, consistent with the production of top and thus highest earning coffee.

Entry gate at Theri Coffee Factory

Cherries are mechanically pulped using a powered disc pulper, which removes the outer skin to leave the parchment coffee. The equipment is regularly adjusted to ensure efficient pulping, and processing is completed on the same day the cherries are harvested.

Following pulping, pre-grading separates any unpulped cherries and removed skins from the parchment. The parchment is then sorted into three categories: Parchment 1, Parchment 2, and Lights. The sorted parchment undergoes fermentation, allowing the natural mucilage surrounding the beans to break down. Once fermentation is complete, the coffee is thoroughly washed to remove the remaining mucilage before moving on to drying. During drying, the parchment’s moisture content is reduced from approximately 55% to 10.5%, preparing the coffee for hulling and storage.

The cooperative encourages sustainable farming practices among its members, including planting trees on coffee farms and directing processing wastewater into soak pits located away from water sources. Farmers in the region also cultivate bananas and maize, while Grevillea and macadamia trees are commonly planted to provide shade for coffee plants.

Through the cooperative, members have access to pre-financing for school fees, farm inputs and emergency expenses, along with farm supplies on credit and cash advances. The cooperative also supports farmers through agricultural training, Good Agricultural Practice seminars, and educational resources focused on sustainable farming, with the long-term goal of improving coffee production.

• Country: Kenya
• Farm: Theri Coffee Factory
• Cooperative: New Murarandia Farmers’ Cooperative Society Limited
• Region: Murang’a County
• Location: Kahuro
• Altitude: 1,750 meters above sea level
• Soil: Red volcanic soils
• Varieties:  Primarily SL28 and SL34, with some Ruiru and Batian
• Processing: Washed, double soak
• Membership: 800+ Cooperative Members
• Flowering Season: March–April | September–October
• Harvest Season: May–June | November–December

This lot is comprised mainly of SL-28 and SL-34 Bourbon derivatives, with some Ruiru 11 and Batian. SL-28 was developed decades ago by Scott Labs for the best flavors and disease resistance.  It is now being reproduced in areas around the world when conditions are right. These varieties are known for their depth, sophisticated flavor and wine-like acidity.

Cup Characteristics:  Peanut aroma. Very complex coffee both tart and sweet at the same time.  Flavors of raisin, blackcurrant and red currant. Silky mouthfeel. A sophisticated coffee showing off the nuances of the area's top coffees.

Roasting Notes: Beans are hard and dense and can be roasted to a variety of darkness levels. Most floral and delicate notes will be presented at City+ to FC range. The delicate nuances of this coffee will present themselves at lightly roasted levels but be sure to have a full first crack. Some may prefer to finish the roast at the first sound of second crack. Behmor users try P1 or P3, or, switch to manual and increase drum speed in the latter part of the roast.