|Variety||SL28, SL32, Ruiru 11, Batian|
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Density graded and separated. Dry fermented for 16-24 hours. Washed, and again density graded into AA and AB. Soaked under clean water from the Gatomboya Stream for 8-14 hours. Dried on raised beds until moisture content reaches 10.4%.