The Kigwandi Washing Station uses hydro electric power from the Kagumo River to run its operations. Local small hold farmers delivering cherries to the Kigwandi factory have an average of 200 coffee trees, growing the sought after SL28 & SL34 coffee. Cherries collected from the farmers in the region are washed, fermented and laid out on raised beds to dry. The Cooperative puts a lot of focus on quality and are known for their meticulous sorting through the whole process. Although their equipment is less sophisticated as other larger stations, they keep winning local competitions for quality and continue to produce exceptional coffee. At the Kigwandi Factory, the coffee is fermented in tanks for 48 hours and then soaked for a second fermentation of 24 hours. Once the mucilage is removed the coffee parchment is taken to raised beds to dry for 2-3 weeks depending on the climate. This double fermentation or “Kenya Wash” contributes to incredible deep sweetness and complex acidity.