Coffee Processing
How we process
Three classic methods, done carefully
The method shapes the cup. We choose the approach that best fits the cherry and the market we are selling into.
Fully washed
Cherries pulped and fermented before drying. Clean, bright and complex, the classic Kenyan style.
Honey processed
The mucilage stays on the bean as it dries, adding body and a round, fruity sweetness.
Natural
Whole cherries sun-dried on raised beds. Big, bold fruit character and a heavy, syrupy body.
Anaerobic fermentation
Oxygen-starved fermentation in sealed tanks for experimental, complex profiles.
What we are trying
Small experiments, serious flavour
Kenyan coffee is famous for its washed profile. We think there is room to explore without losing that identity.
Extended honey
Longer drying with the mucilage attached for deeper sweetness and complexity.
Yeast trials
Selected yeast strains to shape fermentation and bring out specific flavour notes.
Controlled fermentation
Temperature and time tracked in each tank so results are repeatable, not luck.
Micro-lots
Small, separated lots from single farms, sold to roasters looking for something distinctive.
From plot to port
You can trace every lot back to the farm
Each lot carries the identity of the farmers and washing station behind it. When an international buyer asks where the coffee came from, we can show them, name by name.
- Farm and region recorded for every delivery
- Processing method and dates logged per lot
- Quality checks before grading and shipping