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kenya coffee

【KENYA】THUNGRI AA

by passage coffee · tokyo, japan

this is 【kenya】thungri aa, a washed kenya from passage coffee.

¥6.88buy from passage coffee

the bean

origin
kenya
region
nyeri
process
washed
status
in stock
thungri aa is a washed kenyan coffee from nyeri, a region in the central highlands known for producing high-quality arabica. the aa grade refers to the largest screen size, which tends to mean dense, well-developed beans. washing removes the fruit before drying, which typically produces a clean, bright cup with clear acidity. nyeri's volcanic soils and high elevation contribute to the structure you'd expect here. because specific tasting notes weren't provided, brew this as a filter, pour-over, or aeropress to highlight the clarity that washed kenyan coffees are known for. avoid very dark roast methods that would mask the origin character.

common questions

What does 【KENYA】THUNGRI AA taste like?

specific tasting notes were not provided for this lot, but washed kenyan coffees from nyeri typically present with clean, bright acidity and well-defined fruit character. expect clarity in the cup rather than heavy body or sweetness.

How is 【KENYA】THUNGRI AA grown and processed?

this coffee is grown in nyeri, kenya, and processed using the washed method, meaning the fruit is removed before the beans are dried. aa is a kenyan grading term indicating larger, denser beans selected by screen size.

How should I brew 【KENYA】THUNGRI AA?

filter brewing methods such as pour-over or aeropress suit washed kenyan coffees well, as they preserve the clean acidity and clarity that the process produces. avoid overly high brew temperatures that can push bitterness in bright coffees.

about passage coffee

you're on shiba's quieter back streets in minato, where the office blocks thin out and the foot traffic slows to something more human. passage coffee sits here, a specialty roaster doing its own thing in a neighborhood that doesn't particularly cater to tourists. if you're coming from shibaura or cutting through from mita, it's a detour worth making. the local following is real and consistent, which in tokyo's densely competitive specialty scene means something. roasting in-house puts the sourcing decisions directly in the hands of the people making your cup, so there's no middleman softening the edges of what ends up in your glass. mornings are a good bet, before the lunch crowd shifts the rhythm of shiba's streets entirely.

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