ABOUT KIANYANGI

Cherries are hand sorted for unripes and overripes by the farmers before they go into production. Deliveries from different farmers are processed together on the delivery day. A disc pulping machine removes the skin and pulp. The coffees are graded by density into 3 grades by the pulp­er.

Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade.

The coffee is fermented for 16-24 hours under closed shade. After fermentation, the coffees are washed and again graded by density in wash­ing channels and are then soaked under clean water from the Gatomboya stream for 16-18 hours.

These coffees are sun dried for up to 21 days on African drying beds. Coffees are covered in plas­tic during midday and at night.