Processing shapes
how coffee speaks.

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The cornerstone of Kenyan specialty coffee. Cherries are depulped immediately after harvest, and the beans are fermented in water tanks for 24–72 hours before sun-drying on raised beds. The result is a clean, transparent cup that showcases terroir with exceptional precision.

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Whole cherries are dried on raised beds for 3–6 weeks, allowing the fruit mucilage to ferment around the seed. This imparts deep fruit sweetness and body. Applied carefully, it produces coffees with distinctive sweetness and complexity while maintaining Kenyan character.

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Inspired by Burgundy winemaking. Whole, intact cherries are placed in sealed vessels flooded with CO₂. The cells begin an intracellular fermentation before any external yeast activity. The result: dramatic fruit complexity — dark berries, red fruit, and cacao — in a structured, clean package.

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Whole cherries are fermented in nitrogen-purged sealed tanks. The absence of oxygen slows breakdown and preserves delicate aromatic compounds. The outcome is a coffee of unusual vibrancy — tropical fruits, bright florals, and an acidity that stays lifted and defined throughout.

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Depulped or whole cherries ferment in sealed, oxygen-free containers with a one-way pressure release valve. CO₂ pressure builds, influencing microbial activity and producing distinct metabolites. The cup reveals layered stone fruit, wine-like sweetness, and structured complexity unique to controlled anaerobic fermentation.