This coffee is bought from the Rung’eto farmers cooperative. The society consists of around 950 members who grow coffee on the slopes of mount Kenya. This area is known for producing bright and complex flavour profiles. The chairman of the society has implemented various changes in order to improve production. Washing channels are lined with tiles to prevent foreign matter falling in with the coffee and the water being used is filtered and reused.
Processing
Cherries are hand sorted before being de-pulped. The coffee is then dry fermented in tanks before being washed and graded. Finally, it is left to dry on raised beds for 12-20 days depending on weather conditions.
