We grow arabica coffee of traditional East African varieties, (SL14, SL28 and Nyasaland commonly known as Bugisu local).
The coffee is lovingly cared for, regularly pruned and weeded, and treated with organic sprays made from local plants if it develops any problem. We enhance soil fertility by mulching and feeding the coffee with compost and other organic matter. We protect the soil by making contour-ridges that prevent soil loss and by planting grasses and other plants to control erosion. We interplant food crops in our coffee, and we shade it under large trees so that the beans mature slowly to develop their fullest flavour. Over many years we have developed a sustainable production system that does not degrade the delicate environment of our beautiful mountain home.
We do not strip-harvest our coffee, but pick each cherry only when it is red-ripe and ready for harvesting. We have developed a specific step-by-step process for turning the red cherry into dry ?parchment? coffee, ready for delivery to our local society. Unlike many producers of washed arabica coffee, we do the work ourselves on our own farms, and we take great pride in our ability to produce world-beating quality without using wet-processing factories or estate-based systems. This way, more of the value of our coffee gets back to us, the farmers.
Our field staff train and supervise us on our farms, and the quality of our parchment is strictly monitored by our local societies when we deliver. Samples are taken from each bag and tested for quality before the coffee is accepted. The same control is exercised at the union, when the society delivers its coffee for dry-processing and export. Once the coffee has been milled, graded and handsorted to remove all ?off-grades?, it is cupped in our laboratory by our trained cupper, who selects the best coffees to sell to our specialty customers.
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