This coffee comes from the Kiawamaruru Factory in Nyeri, Kenya. Kiawamaruru has a model farm where its agronomist educates farmers on best practices, including growing and producing coffee and keeping their crops pest-free without pesticides. The farmers hand-pick the ripest cherries and bring them to a central facility where they are sorted for quality. The best cherries are then depulped, washed, and placed on wet tables to drain. They’re finally moved to drying tables inside the parabolic greenhouse to dry to 10-11% moisture. The result is a complex and juicy cup with black currant, mango, and maple sugar flavors.