With blackcurrant, bing cherry with a welcome & delicate eucalyptus complexity, this predominantly SL28 cultivar is grown by smallholders who are part of Othaya co-op’s Ichamama washing station in Nyeri, Kenya.
First, the fruit floats intact before pulping, then fermented for 72 hours. Next, the parchment coffee is washed, then soaked in clean water for 16-24 hours. Finally, the parchment is dried on raised beds under shade initially, while it loses the first bulk of its water weight before being dried to completion in full sun.
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