KIUNYU PB

The quality of Kenyan coffee is a result of both farming and processing standards. Smallholders selectively handpick only the ripest cherries and deliver them to the Kiunyu Factory: here the Cherry Clerk oversees meticulous visual sorting and floating, accepting only dense beans that will deliver the best flavour.

After sorting at the washing station, cherries are pulped and fermented. Following fermentation, coffee is washed in clean water and laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture.