Double Wet Fermentation
Fresh hand-picked cherries undergo flotation before disc pulping. Parchment undergoes dual 24-hour underwater soaking phases to strip mucilage cleanly, yielding sharp phosphoric clarity in the final cup.
Raised Sun Bed Conditioning
Wet parchment rests upon ventilated timber drying tables for twelve to sixteen days. Station workers turn lots hourly under shade netting to stabilize parchment moisture content at an exact 10.5 percent.
Dry Mill Screen Sorting
Conditioned lots move to partner dry mills in central Kenya for mechanical hulling. Precision vibratory screens separate export grades AA, AB, and PB while optical sorters isolate visual defects.
Zero lot blending across transit
Every parcel is sealed into multilayer GrainPro hermetic liners at origin before container stowage. We protect regional terroir against humidity fluctuations from Mombasa port through UK customs clearance.
Nairobi Pre-Shipment Cupping
Before maritime booking confirmation, our origin trade lab extracts representative core samples from each bagged stack. Certified Q-graders score screen distribution, bean water activity, and cup cleanliness on calibrated tables.
Lots must meet contracted physical tolerances and cup profiles prior to export approval. Roasteries receive identical evaluation tins directly from this verified batch.
Contact our London green desk to review seasonal crop arrivals and reserve forward container positions.