TWIGA TUNDA
 
Pronunciation: [Twee-gah Toon-dah]
Translation: Swahili for 'Giraffe Fruit'
Origin: Kenya
 
The Flavour Profile:
Twiga Tunda is a distinguished coffee that balances power with grace. It offers a sensory experience defined by its sparkling clarity and architectural structure.
 
The Opening: The cup opens with a distinct phosphoric snap. This is a unique type of acidity that mimics the effervescence of sparkling drinks delivering bright notes of wild blackcurrant and pink grapefruit.
The Body: As the coffee cools the acidity evolves into a juicy sweetness. Expect complex layers of sun dried fruit and savoury umami notes reminiscent of vine tomato which is a hallmark of the finest Kenyan lots.
The Finish: The experience concludes with a velvety resolution. The fruit notes recede to reveal a lingering base of creamy vanilla and milk chocolate that stays on the palate long after the last sip.
 
The Science of the Bean:
The exceptional character of this coffee is a result of specific botanical and geological factors in the Aberdare Range.
 
Phosphoric Chemistry: The volcanic loam of this region is rich in reactive phosphorus. The coffee trees absorb this to create orthophosphoric acid within the bean. Unlike citric or malic acids found in other coffees this compound creates a potent lively sensation on the tongue.
Botanical Lineage: This lot is comprised of SL 28 and SL 34 varietals. Developed by Scott Laboratories in the 1930s these cultivars were bred for drought resistance but inadvertently produced a cup quality that rivals the ancient Bourbon varieties for fruit intensity.
The AA Standard: We use exclusively Kenya AA beans. These are the largest seeds of the harvest (screen size 18) which indicates they have absorbed the highest density of sugars and oils during the maturation cycle.
 
The Gentle Giant:
The Giraffe is more than just a mascot for this coffee; it is a mirror of the landscape and the profile.
 
A Shared Habitat: Just as the Reticulated Giraffe is adapted to browse the highest acacia branches these coffee cherries are grown at soaring altitudes of over 1700 metres. The thinner air slows the maturation of the fruit allowing more complex sugars to develop.
Pattern and Profile: The Reticulated Giraffe is famous for its crisp defined net like coat pattern. This coffee mimics that definition. It is not a muddy blend but a cup of distinct separate flavours where every note is clearly outlined and visible to the connoisseur.