The Tekangu Farmers Cooperative has long produced extremely high quality coffees in the Nyeri region of Kenya. Operating four wet mills within a short drive from one another, this society exists to serve the many small-holder producers located in this region. The Karagoto station produces extraordinary high quality coffees, ranging from their top AA lots to the PB separations. The quality of the region is no-doubt influenced by the soil and micro-climate of the sub-region, but also due to the management of the station itself. As small-holders make deliveries of cherry, the harvest is then sorted, de-pulped and fermented, and then dried. These crucial steps can influence the cup quality and the overall lifespan of these coffees immensely. The Karagoto factory has successfully instituted protocols throughout the process, upholding the quality standards throughout. The product of this hard-work and focus is shown in the cup- coffees from Karagoto, although washed, exude a fruit-forward character reminiscent of ripe grapefruit and hibiscus tea. Karagoto, by Red Fox Coffee The Karagoto Factory is made up of smallholders with an average farm size of half a hectare. It has over 1,700 members supplying cherry. Karagoto is located in the Karatina region in Nyeri County, between the elegant Mount Kenya and the Aberdare range. Karatina farms have 2 harvest seasons: the late crop running from late September to mid-January contributes about 70% of total annual production, and the early crop running from April to July contributes about 30%. This factory grows 95% SL 28 and SL 34 varieties, as well as 11% Ruiru and 1% Batian. Harvesting is carried out by careful hand selection when the coffee cherries are perfectly ripe and is delivered same-day to the Karagoto wet mill. Karagoto carries out additional cherry sorting to ensure only the very best cherries are used. After pulping, the coffee is fermented overnight to break down the sugars before traveling through channels to the soaking tank where it’s carefully cleaned, soaked, and spread out on raised drying tables. Time on the drying tables depends on climate, ambient temperature, and total production volume undergoing processing. Drying can take from 13 to 14 days. Continuous sorting and hand turning of the parchment is key throughout the drying process. In order to avoid environmental disruption, Karagoto’s wastewater soak pits are far from the fresh water source. Currently, the factory does not engage in wastewater treatment.