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Description

Karatina Ngunguru AAIn Nyeri, the high altitudes, abundant rainfall, and rich volcanic soils create ideal conditions for coffee cultivation. The early harvest runs from June to August, while the late harvest is collected from October to March. The ripest cherries are handpicked by small holder farmers and then processed using the classic washed method. Water supply to the factory depends on electrical pumps that transport water to reservoir tanks used during processing.

are hand-picked

equipping them with the knowledge to enhance both quality and productivity

before being submerged in tanks for a 40hr fermentation

This micro-lot is named after the village Zebugu-Busi

Look out for apricot

fermented in sealed barrels for 96 hours and then dried for 8-15 days on shaded raised beds

The cherries are then depulped and fermented with tropical yeast for 48 hours

Their latest heirloom blend ranked among the best at the Ethiopia Cup of Excellence

initiating a second naerobic fermentation which lasts for 12hrs

a fair price and market access to over 2000 coffee farmers of Manggarai and East Manggarai

the drying phase happens over 18-24 days in parabolic dryers until the moisture of the coffee reaches 11%

or a spontaneous mutation