On harvest days, the red, ripe SL28 and SL34 cherries are picked by hand in the early morning and delivered to the Muthunzuuni wet mill by afternoon. Upon arrival to the wet mill, the cherries are floated for density and defect sorting. After sorting, the cherries go through a two-step fermentation process—first dry for 12 to 18 hours, then underwater for another 12 to 18—to fully break down the mucilage and develop flavor clarity. This slow, deliberate process gently breaks down the mucilage and brings out the clarity, structure, and depth that Kenyan coffees are known for.

After fermentation, the coffee is washed clean and laid out on raised beds, where it dries under the sun for around two weeks—turned regularly to ensure even drying. Then it’s off to the dry mill, where any remaining imperfections are removed by hand and machine, and the green coffee is finally ready for export.

This intentionality in processing paired with high-quality varietals and a unique terroir results in a coffee with pleasing brightness, and tons of depth.