Both SL28 & SL34 cultivars have outstanding cup potential. Ruiru 11 is a hybrid cultivar developed to resist leaf rust & coffee berry disease. 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.