The Gatuya factory is located in Muranga county in the central part of Kenya. The farmers delivering to the factory are members of the New Murarandia Farmers Cooperative Society. The county borders to Mount Kenya, one of the most well respected coffee growing regions in the world. The main harvest for Gatuya is from October through February. Varieties grown are typical for Kenya - SL28, SL34, Ruiru 11 and Batian. After picking, ripe cherry is brought to the factory by smallholder farmers before it undergoes processing to remove the skin and pulp - known as the wet processing method. The Muriuriu river is the primary water source for coffee processing at the factory. The factory is using a disc pulper with four separate 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, traveling through channels to the soaking tank the coffee is carefully cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature and total production volume undergoing processing. Drying can take from 7 to 15 days in total. Frequent turning and sorting will happen during the drying stage. AA Gatuya Coffee has a pronounced aroma of honey and rubite and balanced acidity of grapefruit and lemon. The cup is a balanced, sweet structure with lively acidity and full syrupy body.