Rung'eto Kii - Kenya Espresso

The process starts with the mechanical de-pulping of the cherries as soon as they arrive at the factory. The cooperative makes a point of having its factories close to small farms so that the cherries can be de-pulped as soon as possible after harvest. After de-pulping, the coffee beans are covered with a layer of sticky, fruity mucilage or mucilage. This mucilage is fermented in large tanks for 12 to 24 hours. Afterwards, the seeds are thoroughly "washed" in long washing channels.

A special feature of the processing is the "double soak", which is popular in Kenya. This step not only serves to increase the purity and intensity of the finished cup, but also provides a second opportunity to sort lower density coffee beans, which are often of lower quality or come from immature cherries.

Each processed batch is kept separate throughout the process and tasted separately. This allows the wet mill management to evaluate and continuously improve quality patterns.