We are excited to present you the coffees from the suco (village) of Lauana. Coffee here grows in the forests; shaded, untouched, and organic by default.
Cherry is first floated in water, to separate the fruit by density. The higher the density, the higher the quality of the coffee. This leaves the low density, less mature cherries to float to the surface, which are easily removed from the water.
The Raimutin station staff then meticulously hand-sort the freshly picked and sorted cherry, removing all damaged or underripe fruit. The cherry is then transported to raised beds, where they are dried in high sun for three weeks. The staff turn the lots regularly to ensure even airflow and sun contact. When the cherries have reached their perfect drying level, the seeds are removed from the cherry and prepared for export.
The remaining cherry is not discarded, rather, it is saved for redistribution as fertiliser to the farmers who grew them.
Nyeri is situated between Mt. Kenya and the Aberadare Mountains, creating a perfect geographic and climactic area for coffee production. This area is historically the center of Kenya's coffee production due to the rich soil and fresh water moving through the area from the mountains. This region is home to the Kikuyu people, who have resided between the mountains for centuries. This area is rich with forests, wildlife, eucalyptus, bamboo, and rainforests.