Grace Njoki Njage has managed Kamvara Estate since 2009, when her husband, who had previously co-run the estate with her, passed away. At 1,650 to 1,750 meters above sea level, Kamvara Estate is in an ideal location for producing delicious specialty coffee with sweet, dense cherry. Kamvara Estate is well-outfitted with a pulper and several fermentation tanks and washing channels. After selectively handpicking, cherry is pulped on a disc pulper. Coffee is dry fermented for 16 to 24 hours and, after being washed, soaked in clean water for a further 24 hours. Wet parchment is dried on raised beds for 2 to 3 weeks.