At elevations of 1700m and above on the uphill’s of the Kenyan Aberdare Range and plateaus dotted around Mount Kenya, the acidic soil, adequate rainfall and forest shade provide exceptional conditions for growing and processing hybrid arabica coffee trees well known for delivering intense flavours, body and aromas.

Cooperatives work in unison with the majority of family owned smallholder coffee farmers who cultivate and harvest the mature arabica cherries, which are then transported to a central washing station, a cherry clerk rigorously inspects each harvest before they are pulped and then fermented for 48 hours in large steel tanks.

The coffee fully-washed to remove all traces of residual mucilage and graded according to bean size and defects, lastly the coffee is laid to rest on raised African beds in the glowing sun for a duration of three weeks, constantly churned by rakes to evenly dry out all the moisture.