Ndogo Kirinyaga

About farmer and farm:

Coffee beans for this lot came from the central part of Kenya, from cooperatives those are settled at 1600-1800 masl.

They are extremely dense, but at the same time have a concentrated sweetness and acidity.

Process: washed

Coffee cherries are carefully handpicked at peak ripeness by smallholder farmers and delivered to the factory for processing.

The cherries are first sorted, then pulped to remove the outer skin. Parchment is then fermented in concrete tanks for 12 to 24 hours, depending on temperature and climate conditions, to break down the mucilage. After fermentation, parchment is washed through grading channels using fresh water before being transferred to raised beds or covered solar driers for drying.

The drying process lasts 7 to 14 days, with workers frequently turning the parchment and covering it during the hottest part of the day to ensure even drying and prevent defects.