Similar to many of the outstanding Kenyas that are part of the ‘Retro 1984’ project, processing for this lot is highly meticulous: cherries harvested at peak ripeness are additionally floated and hand-sorted before an initial dry-fermentation of up to 20 hours in darkness. The parchment is then repeatedly washed in fresh water before undergoing a second dry fermentation for 24 hours. Finally, the parchment undergoes one final wash and sorting cycle to remove any remaining defects before being dried on raised beds to a final moisture content of ~10.5% How buyers and farmers are collaborating to revive the time-honored methods behind our favorite Kenyan profiles.