A field blend of SL28, SL34, Ruiru11, & Batian varieties. Picked by smallholders and delivered to Kibugu FCS in Embu, Kenya to be processed. Fermented in the traditional Double Washed method and dried on raised beds. Roasted for filter. Juicy and resinous. Only the ripest cherries are delivered, and additional hand sorting and floating is done to remove less dense and damaged fruit before the coffee is depulped, fermented, and washed. After the coffee is washed, it’s soaked in fresh water for long periods – This process is often called Double Washed or Kenya process, and contributes to the quality through equalizing the seeds moisture before going to the drying tables. The lot is dried for up to two weeks on raised beds, which are carefully constructed to ensure proper air circulation and temperature control for optimal drying. When the coffee is milled for export, the green beans are sorted by screen size and graded according to size and shape. Larger beans (17/18 screen) are labelled AA (like this one from Kibugu), 15/16 screen are labelled AB, and the round peaberry are labelled PB, there are also other grades that you don’t often see exported.