Our Next Dispatch is Friday 28/01/2022. Orders close at 10:00pm on 19/01/2022.

ONA Coffee - Kenya Thagieni Ripe Cherry AA, Washed - Filter

Regular price $17.00

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All coffee is sold as whole beans. If you would like your coffee ground please leave a note at checkout.

Dispatch Note: ONA Coffee is dispatched directly from their roastery in Canberra within 2-3 business days of your order being placed. 


Farmer members of Aguthi are fortunate to be blessed with great terroir – Nyeri county holds a revered reputation in Kenya. The coffee here benefits from predictable semi-annual rainy seasons, fertile soil, and good elevation.

Star fruit, lime, black currant, yellow peach.
ROAST Filter
COMPONENTS Kenya Thagieni Ripe Cherry AA, Washed


The Aguthi Farmers Co-operative Society has around 2,000 producer members within four wet mills (Thageini, Gaaki, Gititu and Kagumo). The Thageini mill is the second-largest in terms of member producers (about 350 men and 100 women). ONA Coffee loves the work Project Origin has been doing with this Co-operative over the last five years that we have been buying from them. Sasa Sestic and Project Origin General Manager Habib Maarbani have travelled to Thageini to implement new techniques, processes, and infrastructure like drying beds.

PRODUCER Aguthi Farmer Co-op
Nyeri country, Central Region
SL28 & SL32



Nyeri, Kenya

The Ripe Cherry Project is a nod to the importance of harvest selection before processing. But as was the case in Ethiopia, there’s so much more here than just picking ripe fruit. Great harvest selection begins with exceptional farms and farmers. For the Ripe Cherry Project, the cooperative societies selected model farmers, known already for their level of attention to detail and ability to deliver high quality consistently. These farmers produce only 100% ripe cherries in their factories (Wet mill/Washing station). The coffee then undergoes hand-sort to remove any under-ripes and floatation to separate any low-density coffee before processing. Following pulping, the coffee undergoes an extended 72-hour fermentation. Once fermentation is complete, the wet parchment is soaked for a further 16-24 hours. Then the parchment is moved to a drying table sorted for pulper nicks or other visual defects and stored under cover of tarps to prevent sun damage during its fragile first few days. Once the coffee is thoroughly dried, the process is finished and its ready to be bagged.