The majority of the coffee produced in Kenya comes from smallholder farmers. These are not necessarily small people, but it means they only grow coffee on a small piece of land (usually under two hectares) and do not process the coffee themselves. Their cherries are being collected by cooperatives and processed at washing stations in the area. In this case the cherries are collected by the Ionoi Farmers Cooperative Society, and processed at the Kaguyu factory which is managed by Wilson Wanjohi. This coffee is washed, which means that, after delivery cherries are pulped, fermented overnight, then cleaned, soaked and spread out on raised beds for drying. The mineral-rich red volcanic soil and the varieties used (SL-34, Ruiru 11, SL-28, Batian) give it a typical cup profile with high and heavy sweetness, a high acidity and notes of blueberry and quality tomato juice.

The majority of the coffee produced in Kenya comes from smallholder farmers. These are not necessarily small people, but it means they only grow coffee on a small piece of land (usually under two hectares) and do not process the coffee themselves. Their cherries are being collected by cooperatives and processed at washing stations in the area. In this case the cherries are collected by the Ionoi Farmers Cooperative Society, and processed at the Kaguyu factory which is managed by Wilson Wanjohi. This coffee is washed, which means that, after delivery cherries are pulped, fermented overnight, then cleaned, soaked and spread out on raised beds for drying. The mineral-rich red volcanic soil and the varieties used (SL-34, Ruiru 11, SL-28, Batian) give it a typical cup profile with high and heavy sweetness, a high acidity and notes of blueberry and quality tomato juice.