This coffee is produced by 30 independent farmers from the Kiambu County in cental Kenya. These estates are generally around 2 hectares in size. Being smaller farms for kenya, this group of like minded and quality, blend their lots together.
All farmers pick and process their own coffees before giving dry parchment to the group. Cherries are picked and sorted by hand before mechanical pulping. The coffee is then dry fermented for 24 hours, washed and then dried on raised beds for about 2 weeks.
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