|Varietals:||SL 28, SL 34, Batian, Ruiru 11|
|Altitude:||1,600-2,000 metres above sea level|
|Region:||Kiambu, Muranga, Nyeri, Kirinyaga, Embu|
This is a regional blend from small producers in the Kiambu, Muranga, Nyeri, Kirinyaga and Embu regions.
The blend is sorted before being pulped. The parchment is fermented overnight to remove all the mucilage, before being washed and graded into P1, P2, P3, P lights and pods. Afterwards, they are dried on raised beds for approximately 8-14 days or until the moisture content reaches 9-11%.