Kii AA - Kenya Washed SL-28, SL-34, Baitan, Ruiru

Highlights

“The Mwirua Farmers' Cooperative Society was established in 1954 and manages several affiliated coffee factories in the area. This cooperative represents thousands of smallholder farmers, supporting their farming communities through training, improved agronomic practices, and sustainability-focused initiatives. These efforts help strengthen farmer livelihoods, protect natural resources, and ensure the long-term viability of coffee production in Kirinyaga County. A disc pulping machine carefully removes the skin and pulp from freshly harvested cherries. The coffee is then separated by density into three distinct grades. The selected coffees undergo a traditional fermentation process that lasts 8 to 12 hours. Once fermentation is complete, the parchment coffee is thoroughly washed and then soaked for an additional 16 to 18 hours in fresh, clean water. The parchment is then sun dried from 8 to 14 days on raised drying beds.”