The farmers cultivate SL28, SL34, Batian, and Ruiru 11 varieties on clay loam soil. The flowering period extends from February to April, while coffee harvesting occurs between September and December. The region experiences an average annual rainfall of 1400mm, with temperatures averaging 20.5 °C. Deliveries by the farmers commence around 11 am, and the pulping process begins at approximately 3 pm. The cherries undergo hand sorting and flotation prior to pulping. Following this, the parchment is subjected to overnight fermentation, after which it is washed and classified into grades P1, P2, P3, P lights, and pods. The P1 and P2 grades are soaked for about 16 hours, whereas the other grades are directly placed on drying tables. Subsequently, the parchment is dried on these tables for a duration of 8 to 14 days. This meticulous grading and processing attention culminates in one of our favourite cups from this year’s Kenyan harvest.