Today, Kenyan coffee producers are bringing their cherries to a washing station. Each “lot” or the ripe cherries the producer is bringing is not separated by the specific “lot”. All cherries are collectively processed from other lots of producers as well. As far as we know, few or no washing stations are keeping track of which farmers are contributing with SLs, Ruiru 11, K7, Batian or alike. Therefore, when you see “third wave Kenyan coffee bags” expressing “SL28 and Ruiru 11”, it is very difficult to identify the specific percentage of each contributing variety and its final affect on sensory evaluation. We went back to our origin, inception and birth, Meru. Our ambition was to initiate a growing program focusing on natural and experimental processing. The effect will be to lower production costs and minimize water usage for coffee production in a country that traditionally does not employ natural drying techniques. Macho and Ivica set out to generate a simple yet pure and efficient protocol to implement and preserve the flavor in the coffee cherries which transport into the green beans. The processing employs a cherry hypoxia-state to accelerate the initial fermentation over a short period of time, something we call extended aroma transport.