Kenya producers are renowned for impeccable processing. At Gondo, cherry is hand-sorted for ripeness and floated for density before being accepted and depulped each day. After the coffee is washed, it’s soaked in fresh water to stop sugar fermentation and clean the parchment. The coffee is dried over a period of two weeks on raised beds, which are carefully constructed to ensure proper air circulation and temperature control for optimal drying. We love it!