Coffee is picked and delivered ripe to the factory, where it is sorted before being depulped the same day as delivery. It is fermented overnight, washed using clean Ragati river water, and then moved to the drying beds. The water used in the washing process is recirculated for conservation purposes, and moved to soak pits away from the fresh-water sources to prevent contamination.

  • Origin : Kenya
  • Region Farm : Mathira West District, Nyeri
  • Variety : Various smallholder members of the Gikanda Farmers Cooperative Society SL-28, SL-34, Ruiru 11 Batian, K7
  • Altitude : 1600–1900 mas
  • Proc. Method :  Washed

The Cup :

" Juicy peach, red apple and mandarin. Vanilla with a viscous body."