This coffee comes from a washing station located at the base of Mount Kenya called the Kangunu Coffee Factory where a collective of farmers gather to process their coffees. The farmers are encouraged to become members of a cooperative, which markets and sells coffee on the whole communities behalf. This region is known for their 72 hour fermentation process that continually utilizes fresh water to remove any lingering fruit. The water is sourced from the nearby Kangunu stream and placed into reservoir tanks by electrical pumps. For this wet-processing method, the factory uses a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables and can take anywhere from 7-15 days to dry. Special Special denotes a small lot of extra special coffees either by rarity, variety, or processing.