Region: Mount Kenya
Altitude: 1500-2100 masl
Coffee varieties: SL 34, Ruiru 11
Process: Washed
Drying: Dried on African drying beds for 21-30 days
Cupping notes: Rock Melon, Cola, Lime
Cupping score: 86
It is grown by small farmers of the cooperative Masai Josra. Kenyan highland coffee is grown at an altitude between 1,500 and 2,100 metres. Twice a year is picked. Early harvest takes place between May and July, the main harvest between November and January.
Cherry is selectively handpicked and then pulped. Coffee is then fermented for 12 to 24 hours in a small tank before being washed in clean water to remove any remaining mucilage. All wastewater from the washing process is cleaned to ensure environmental impact is limited.
Parchment is soaked in clean water for 12 to 14 hours and then transferred to raised beds where it sundries for 21 to 30 days. As it dries, parchment is turned regularly to ensure even drying.