CURRENT ROAST | AUGUST 1, 2025
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Processing Station | Thuti Factory
Producer | Othaya Farmers Cooperative Society
Region | Gatugi, Nyeri County
Type of Soil | Volcanic red loamy soil
Varietal | SL28, SL34, Ruiru, Batian
Growing altitude | 1700 - 1800 masl
Harvesting Period | Nov 2023 - Feb 2024
Processing Method | Washed. 16-hour dry fermentation in the tank with a 6-hour soaking. Dried on raised beds for 14-20 days
Drying Methods | Washed parchment is dried on raised beds for 14-20 days, turning daily, until it reaches a moisture content of 10.5%.
Sourcing | Bonaventure Coffee Project
Notes | hibiscus, red plum, raspberry
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.
CURRENT ROAST | AUGUST 1, 2025
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Processing Station | Thuti Factory
Producer | Othaya Farmers Cooperative Society
Region | Gatugi, Nyeri County
Type of Soil | Volcanic red loamy soil
Varietal | SL28, SL34, Ruiru, Batian
Growing altitude | 1700 - 1800 masl
Harvesting Period | Nov 2023 - Feb 2024
Processing Method | Washed. 16-hour dry fermentation in the tank with a 6-hour soaking. Dried on raised beds for 14-20 days
Drying Methods | Washed parchment is dried on raised beds for 14-20 days, turning daily, until it reaches a moisture content of 10.5%.
Sourcing | Bonaventure Coffee Project
Notes | hibiscus, red plum, raspberry
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.
