The story of a coffee bean.
Because classics need time.
Instead of another personal tale, here are some facts straight from the origin. After harvest, the cherries are pulped and then fermented for 12–16 hours. Once fermentation is complete, the coffee is washed and soaked for another 24 hours. After that, the beans are spread out on raised drying tables. Workers often rake them to ensure even drying. During the hottest hours of the day, the coffee is covered to allow for slow drying. At night, cooperative members also cover our future coffee to protect the beans from moisture.
The entire drying process takes 10–14 days. Classics need time! A lot of care goes into making sure the final cup can be truly enjoyed. I hope this sweet Kenyan coffee already hints at the arrival of spring.
