This peaberry lot was harvested on the slopes of Mount Kenya, in the province of Kirinyaga. The region’s bimodal rain pattern - meaning there are two peak periods of heavy rainfall per year -, its volcanic soil and the high altitude create the perfect conditions for coffee growing. This lot was produced at a height of 1900-2000 masl by smallholder farmers who work with the Kabare Farmers Cooperative Society. Working with the cooperative enables the farmers to deliver their cherries to a collaborating wet mill while receiving a fair price for them. The Wet Mill will then process and export the coffee. For this lot, which consists of SL34 and SL28, cherries are handpicked when red and ripe and brought to the Kimandi Wet Mill where they’re sorted, pulped and fermented for about 16 hours, depending on the temperature. The coffee is then washed with clean mountain water and laid out to sun-dry on raised beds for 14 to 21 days until the desired humidity is reached.

This lot was sourced through our importing partner Falcon Coffees.