Sey  |  Gatomboya

Sey | Gatomboya

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Country   Kenya
Region Nyeri
Variety  SL28, SL32, Ruiru 11, Batian
Process Washed
Atitude  1770 masi


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%.