Origin: Kenya, Kirinyaga Variety: Ruiru 11, SL 28, Batian Process: Washed 72hr fermentation We Taste: tropical punch, mango, cola
More about kirinyaga
After coffee cherry is harvested it is brought to the factory and then weighed. Smallholder farmers collect their earnings at that time. Coffee cherry is then sent through a disk depulper removing most of the fruit, fermented for 24-hours then washed again making the entire process 72-hours. Time in which parchment coffee dries heavily depends on the climate, ambient temperature, and volume being processed which could take up to 15 days and as little as one week.