Kiangundo AB

🇰🇪 Kenya

Nyeri

Karatina

1800masl

Mixed farms

SL28, SL34

AB

Washed

All the coffee cherry is hand-picked and undergoes meticulous sorting at the washing station, supervised by the factory manager David Kamau Njogu. The coffee cherry is then pulped by a four-disc pulping machine to remove the skin and fruit. It is dry fermented for 16-24 hours. Coffee is rinsed and placed in a washing channel for thorough washing and grading by water where beans are separated by density. The densest beans are soaked under clean water for a further 48 hours then parchment is transferred to skin drying tables to drain the water in the shortest time possible. Afterwards, parchment is transferred to final drying tables where it's turned constantly to ensure even drying. It may take 2-3 weeks to get the target moisture of 11-12 %. The parchment is moved to conditioning bins, where the parchment rests for about 3 -4 weeks to stabilize water activity. Final drying is done to achieve a moisture of 10.5% then parchment is packed and transported to Kahawa Bora Mill.

10.4 USD

0/0 sacos

60Kg

30Kg

Vacuum pack