At the Gatugi Factory, processing is both an art and a science. Fresh coffee cherries are fermented for 27–35 hours, depending on the day’s climate. Once fermentation is complete, the beans are rinsed, soaked for an additional 12 hours, and carefully sorted by density — ensuring that only the finest beans move forward.

The beans are then sun-dried on raised beds for around two weeks, allowing for even airflow and natural development of flavor. After drying, the parchment is delivered to the Othaya dry mill, where it undergoes a final density and size grading — a long-standing Kenyan tradition that guarantees unparalleled consistency and cup quality.

On average, each farmer contributes enough cherries for roughly two 60kg bags of exportable green coffee, a testament to the small-scale dedication that defines Kenya’s specialty coffee landscape.