Coffee.

This Fully washed lot is cultivated by smallholders in Nyeri county and processed at Muthewati washing station in Mukurweini. 

Farmers delivering to Muthewati washing station cultivate primarily SL28 and SL34 in small coffee gardens that are, on average, smaller than 1 hectare.

K7 is found mostly in Kenya and Tanzania and is known for its resistance to Coffee Leaf Rust (CLR) and Coffee Berry Disease (CBD). The variety also has high yields and good cup potential at high altitudes. The plant is recognizable by its branch’s wide spread.

After intake, cherry is pulped and fermented for 16 to 18 hours. 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. It takes approximately 12 to 15 days for parchment to dry.