Our Coffee
Our Coffee
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The very best coffee starts with ensuring only the ripest of berries are selected from the coffee trees. This skillful and patient art of hand-picking is proudly done by local Maasai & Iraqwi women, whom we support from the surrounding areas.
The very best coffee starts with ensuring only the ripest of berries are selected from the coffee trees. This skillful and patient art of hand-picking is proudly done by local Maasai & Iraqwi women, whom we support from the surrounding areas.
Ripening red coffee cherries
Sorted once more, each day's picked cherries are then pulped in the late afternoon. Graded by size and weight, the parchment coffee is fermented for up to 36 hours in the cool Mount Oldeani weather, before being carefully washed and set for drying.
Sorted once more, each day's picked cherries are then pulped in the late afternoon. Graded by size and weight, the parchment coffee is fermented for up to 36 hours in the cool Mount Oldeani weather, before being carefully washed and set for drying.
Fully washed coffee in fermentation tanks
Over the next 10-14 days the coffee is naturally sun-dried on raised beds and ventilated by Mount Oldeani's steady downdraft. It is continually turned, shaded and sorted until moisture levels have stabilized at around 11%, where is it stored and sent for final milling and grading.
Over the next 10-14 days the coffee is naturally sun-dried on raised beds and ventilated by Mount Oldeani's steady downdraft. It is continually turned, shaded and sorted until moisture levels have stabilized at around 11%, where is it stored and sent for final milling and grading.
Sun-dried coffee on netted African raised beds
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