Highlights

“The Imani coffee farm covers a total area of close to 500 acres, with 280 acres dedicated to forest, dams, marshland, roads, and labor housing. The land features deep, well-drained red volcanic soils, specifically Nitisols and Andosols, which are highly fertile and provide ideal conditions for coffee production. The climate is generally cool, with particularly cold and wet periods occurring between May and July. These conditions slow cherry development and extend the maturation period, ultimately enhancing cup quality. Processing begins with handpicked ripe red cherries, which are pulped on the day of harvest. The coffee undergoes full fermentation and washing before being thoroughly dried and stored in well-ventilated bins.”