During the pre-colonial period, a Greek couple named Mammatas and Apostolos founded the Maywal Estate, also known as the Maakiou Estate. The name came from the couple's initials (MA) in combination with the Kiou River, which runs alongside the farm. The owner changed in 1974, but the legacy remained. Spread over 138 hectares, Maywal Estate is located in both the Kiambu and Nairobi districts, divided by the Riara River. The Kenyan capital is only 15 km away. The area offers the coffee trees deep, fertile red-brown soils of the Kikuyu clay series. This means that the soils are able to store water and nutrients thanks to the continuous contribution of organic matter and the use of manure (from the dairy farm within the farm). Sustainability is an important factor here, as organic matter management, phosphorus, potash and soil health are constantly evaluated to ensure the production of high-quality coffee. Thanks to the strict fertilization regime, the soil nutrients are maintained regularly, this also helps to prevent runoff or leaching. The cool and wet periods from May to July give the coffee the climate it needs to mature slowly - it also promotes the growth of high-quality cherries and gives the coffee its well-known / typical aromas. From here the coffee is sent for fermentation - the process being meticulously monitored to ensure the essential raw bean color is achieved. After completion, the coffee is fed to the drying phase, which takes place in two different steps. First comes the wet-to-black process, which is the quick drying step. This is followed by the so-called black-and-white phase, which is carried out slowly and well monitored on raised tables. The coffee must be continuously turned or covered at the high temperatures to avoid spoilage or mold growth. Before it can be taken off the drying tables, an ideal moisture content must be reached.