At the base of Mount Kenya, fertile volcanic soil and freshwater streams fill the landscape. While fertile terroir is ideal, most would agree cup quality comes from Kenya’s notable commitment to processing cherry. The entire regimen is sometimes referred to as the 72 hour process, a triple ferment process where the third stage utilizes fresh water to remove any lingering fruit. Farmers are encouraged to become members of a cooperative, which markets and sells coffee on the whole community's behalf. Most farmers in Kenya are smallholders and typically produce enough cherry for just a few bags. Chorongi coffee is part of the Mutheka Coffee Farmer’s Society, a group of 5,000 coffee farmers in the Nyeri region. 1,000 of these farmers submit coffee to Chorongi to be processed, graded, and sold for export. This offering from the Chorongi factory has bursting notes of citric acidity, balanced out by sweet brown sugar. Take it Slowly shines as a pourover, drip coffee, or even a cold brew! Pour yourself a cup and remember to take it slowly.