Processing

Fully Washed Process

This is the most common processing method of coffee in Kenya which we initially adopted and still maintain. We pulp (15 hours),ferment, wash and grade and sun dry on African beds under shade.

Natural Processing

This is our favourite and most sustainable method as it uses very little water (for separation of lights) and creates the best explosion of flavours from our plantation. We harvest cherry at 18 – 23% sugar content, sort & grade then sun dry on African beds.

Carbonic Marceration

A process that we have grown fond of and allow controlled fermentation (72 hours) in plastic or stainless steel tanks and dry on African beds.