The Ndaro-ini Factory has access to a fresh water spring that is a great supply of water for processing their fully washed coffees. The factory was built in 1984, before the cooperative itself was founded.
The farmers in this area have the benefit of climatic conditions that mean the cherry have an extended time to reach maturity and be fully developed, this helps assist in producing hard, dense beans.
This year the cooperative has processed 200 tons of cherry from the surrounding farms that are members of the cooperatives. In this area the flowering period is usually between March and April, following this the trees will be ready for harvest from October to December.
Production process: Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in washing channels and are then soaked under clean water from the Gatomboya stream for 16-18 hours.
Drying: Sun dried up to 21 days on African drying beds. Coffees are covered in plastic during midday and at night.
It´s a clean beatiful african coffee with notes of rhubarb and grapefuit on a body and a high sweetness of brown sugar.