REGION:Othaya, Nyeri County
ALTITUDE:1,700-1,890 M
PROCESS:Fully Washed and Sun Dried on Raised Beds

Coffee is actively harvested and delivered to the processing center. Following fermentation, the parchment undergoes rinsing, with water replenished, and then it soaks for an additional 12 hours. Subsequently, it is sorted by density and transferred to drying tables for approximately two weeks. Once dry, the coffee is stored onsite and later sent to the Othaya dry mill for grading and a final density sort. This meticulous milling and grading process, based on bean size, is a time-honored tradition in Kenya, ensuring precise physical preparation and offering roasters a wide range of profiles from a single processing batch.