·Notes: Pineapple, Mango, Orange.
Process Natural.
Variety Ruiru 11 – SL 28 – SL 34 – Batian.

Harvest 2025.
Height 1,700m above sea level.
Sieve 16.
SCA Score: 89 points.
Recommended Omniroast.

Region Kiambu.
·District: Juja.
Farm Mtaro Estate.

The Process:
Tras la recolección y una cuidadosa clasificación, las cerezas se despulpan mediante despulpadoras pinahlense que utilizan un sistema mecánico de sifonado más eficiente en el consumo de agua que las despulpadoras convencionales. Además, favorece la calidad al separar el café pesado del ligero. Se pone gran cuidado ención. E
Drying takes place in two stages: the rapid ‘wet to black’ stage and the slow, closely monitored ‘black to white’ stage. If the parchment is not turned continuously or is covered at high temperatures, it may be damaged. Moisture content is monitored regularly using an on-site moisture meter, and the aim is to achieve a moisture content of between 10.5 and 11% so that the coffee is ready for grinding.
There are conditioning tanks to store the coffee while awaiting delivery to the mill. Random samples are taken and sent to the mill for cupping and reserving for grinding.

Fermentation time lasts between 8–12 hours.
Soaking time is 8 hours.
·Drying time is between 7-14 days.

We offer shipping to the Peninsula (Spain and Portugal) within 24–72 hours Working days.

·For destinations outside the Iberian Peninsula (the Balearic Islands, the Canary Islands, Ceuta, Melilla and the rest of Europe), Ask us about our terms and conditions.

Also You can collect your order for free. Monday to Friday from 9 am to 6 pm at our shop Santa Roaster (C/ Tomás Heredia, 3, Soho, Málaga).