Both SL34 & SL28 cultivars have outstanding cup potential. They’re a personal favourite of ours owing to their natural sweetness and vibrant, fruity acidity. ‘AA’ refers to the grading system used for Kenyan coffees based on bean size uniformity. AA are large, round beans, and general considered to produce the highest cup quality. During processing, cherries are hand sorted and floated. Only ripe cherries are then pulped and fermented for 16-24 hours, before being washed clean and soaked for a further 8-14 hours. Afterward, they are laid to dry on raised beds. Factory staff rake the coffee frequently in order to ensure even drying. It is covered during the hottest time of day to maintain slow, even drying. After approximately 3 weeks, the coffee is likely to have reached optimal moisture content. It is then stored in the factory warehouse, ready to be delivered to the auction for marketing.