Region: Kiambu
Variety: SL 28, SL 34, Batian, Ruiru 11
Process: Washed
Tasting Notes: Red fruits, citrus acidity, and a juicy finish
 
This coffee is selectively handpicked and only red ripe cherries are delievered to the wet mill on the same day for processing. The parchment was fermented for 8 to 12 hours encouraging the umami flavour Kenya's coffees are often associated with. This coffee is then washed and sun dried slowly on raised platforms until the moisture content fell between 10 to 12 percent.