The Ndaro-ini cooperative has processed 200 tonnes of cherries collected from its members who own the surrounding farms. The farmers all grow SL28 & SL34 varieties and the flowering period of the trees is around April-May which means the coffee cherries were ready to be harvested from October - December.  The processing plant has access to a freshwater spring which supplies clean water in order to process the cherries. The factory itself was established in 1984 long before the cooperative existed.  Cherries are hand sorted to remove unripe and overripe cherries by the farmers before they go into production. A disc pulping machine removes the skin and pulp. The coffees are graded by density into 3 grades by the pulp­er. Grade 1 and 2 go separately to fermentation.  The coffee is fermented for 16-24 hours under shade after which it is washed and again graded by density in wash­ing channels. The coffee is then Sun dried for up to 21 days on African drying beds.