Ndunda Factory (the name for wet mills in Kenya) receives cherry from 439+ producers who farm on the land surrounding the factory in Manyatta, Embu County. Kithungururu Farmers' Cooperative Society manages Ndunda Factory.
Smallholders handpick ripe cherry and deliver them to the factory that day. At intake, the cherry is meticulously sorted. All sorting is overseen by the cherry clerk, who ensures that only ripe, undamaged cherry is received.
Once sorted, it is then pulped on the factory’s eco pulper, and then density sorted. Pulped cherry is fermented overnight. Skilled staff oversee fermentation, regularly checking to ensure fermented is halted at just the right moment. After fermentation, the cherry is washed in fresh water.
The wet parchment is moved to raised drying beds, where it dries for 10 to 18 days. Staff sort drying parchment to remove any remaining defective beans and turn parchment frequently to promote even drying.
• Roast: Light (filter)
• Region: Embu
• Varietal: Batian, Ruiru 11, SL28, SL34
• Altitude:1600 - 1800 MASL
• Producer: Ndunda Factory
• Process Method: Washed
• Profile: Light body, blackcurrant, chocolate and pomegranate