This exceptional lot comes from Great Rift Coffee in Nandi County, Kenya — a region known for its fertile highlands and rich volcanic soils that produce coffees with remarkable clarity and vibrancy.

After harvesting, cherries are carefully hand-sorted and floated in washing channels to remove any under- or overripe fruit. They’re then pulped and fully washed, ensuring only the cleanest, most uniform parchment continues to drying.

Drying begins with a short “skin drying” phase, where parchment is laid in thin layers for 4–6 hours to allow surface moisture to evaporate. This crucial step helps prevent over-fermentation and mould, setting the stage for a clean, stable cup profile.

From there, the coffee moves to raised African beds for 10–14 days of slow drying under the December sun. Layers are kept thin,  just 1.5 to 2 cm, and turned regularly to ensure even drying. Protective covers are used during intense midday heat or sudden rain, safeguarding the parchment from cracking or reabsorbing moisture. The goal is a gradual reduction in moisture content, from around 55% down to a precise 10.5-11.5%, guaranteeing longevity and quality.

Once the coffee reaches ideal moisture, it’s delivered to Great Rift’s mill, where it’s hulled, graded by density and size, and finally hand-sorted by trained professionals. This final, meticulous step removes any imperfections that might slip through mechanical grading. By managing every stage, from cherry to export, Great Rift Coffee maintains full traceability, consistency, and uncompromising quality in every lot.