-Kenya Nyeri has undertaken an especially unique and complex processing model. This processing model is called “double fermented and double washed.” Here’s the details: after pulping, the coffee is fermented underwater for 12 hours. It’s then washed to minimize mucilage and fermented underwater again for 12-36 hours. After this second fermentation, the tank is drained, filled with fresh water and soaked for an additional 16 hours. Lastly, the coffee is cleaned and sorted in grading channels and taken to drying beds for two weeks before delivery to Othaya’s dry mill. Enjoy the following notes:
-Orange
-Cranberry
-Brown sugar
-Milk chocolate
-Country: Kenya
-Region: Mumwe, Nyeri
-Grower: 400 producers organized around the Mahiga Factory
-Variety: SL28, SL34, Ruiru 11, and Batian
-Altitude: 1700-1890 masl
-Proc. Method: Double Fermented and Double Washed
