MEET THE PRODUCER | This wonderful Kenyan coffee is produced at Manasseh Kibochi’s Spikes Estate in Kiambu, Central Kenya, situated at an altitude of 1700-1800 Masl. This high altitude provides the perfect conditions for producing dense, sweet cherry.
ABOUT THE PROCESS | Cherry is selectively handpicked and then pulped in Mariri’s hand pulper. Coffee is dry fermented for 16 to 24 hours and, after being washed, soaks in clean water for a further 24 hours. Wet parchment dries on raised beds for 10 to 18 days.