This coffee comes Gucienda estate a small family owned estate run by the Mati brothers, Edwin and Benson. Sitting on approx. 14 acres 10kms from Embu town the Estate was established in 1997. This estate produces approx. 50 tonnes of ripe cherry every year. The Estate gets pumped water from river Giachangi which flows from the slopes of Mt. Kenya to ensure crisp and clean water for washing coffee. Processing at Gucienda estate wet mill adheres to stringent quality-driven method. After the red ripe cherry is delivered to the processing area, it undergoes meticulous sorting to ensure exceptional cup quality of their coffee. Once pulped, cherries are delivered to fermentation tanks where it will ferment for about 24-36 hours depending on the ambient temperature at that time. The coffee is then fully washed to remove traces of all mucilage. The parchment will then be distributed on the raised drying sunbeds where it will dry slowly over the course of around 12-20 days. The parchment is covered during the hottest time.