Producer: Kangunu Farmers Coop Society
Farm: Smallholders
Region: Murang'a
Altitude: 1,700-1,800 masl
Varietal: Batian, Ruiru 11, SL28, SL34
Process: Washed
Roast: Light
Notes: Grapefruit, Graham Cracker, Dried Apricot

Around 3,000 smallholder members of Kangunu Farmers Cooperative Society (FCS) deliver cherries to Kangunu Factory for processing, using water sourced from the Kangunu stream and recirculating it to support conservation efforts. This fully washed lot is graded to meet the AA standard (indicating the largest screen size), ensuring high cup clarity and well-developed sweetness with prominent stone fruit and delicate herbal notes.

Most farmers manage small plots averaging 300 to 500 coffee trees, consisting of SL28, SL34, Ruiru 11 and Batian varieties. Consistent rainfall, cool mountain temperatures at 1,700 to 1,800 meters above sea level, and traditional cultivation methods contribute to slow cherry development, producing beans with distinctive quality and bright, citrus-forward flavors.

Selected cherries are pulped and fermented for approximately 12 to 24 hours. Following fermentation, coffee is soaked in clean water for 24 hours before being moved to raised beds to dry.  At the drying stage, the parchment is evenly laid on raised beds or in solar driers (covered greenhouses) and raked frequently to ensure even drying. If on beds, workers cover drying parchment during the hottest time of day to maintain slow, even drying and at night to shelter parchments from moisture. It takes approximately 7 to 21 days to complete the drying process.