An exceptional cup of coffee, where the aromas of passion fruit, mango, grapefruit and chocolate intertwine. Coffee has a medium full body, sweet citrus and malic acids that are nicely balanced with aromas. Moses Kamura Nganga named his estate Gifted to honour the generosity of his father, who had gifted him the land. The farm’s altitude of 1,800 meters above sea level makes it an ideal location for cultivating the Ruiru and SL28 varieties that Moses planted. Moses initial delivered his cherry to Kimaratia FCS (Farmers’ Cooperative Society) but began processing his own coffee in 2011. The Coffee is pulped on the farm and is then fermented overnight to breakdown the sugar before it is cleaned and washed in channels. Parchment is then spread out on raised drying tables. Drying times depend on climate and ambient temperature, but the process can take up to 3 weeks. At night and during very hot periods, parchment is covered by shade cloth to avoid being affected by humidity and extreme heat.