What quality and grade of Kenyan coffee is suitable for sun-tanned MH and ML?

Kenyan boutique coffee is harvested twice a year, the first between April and June, sometimes in July, and the second from October to December, sometimes in January of the following year. The exact start and end time of the harvest period depends on the producing area, the weather of the year and the elevation of the garden. Because there are two harvests a year, producers will be very busy all year round.

Washing is very common in Kenya, but you can still see sun-treated coffee in some areas. Generally speaking, Kenyan coffee is graded for MH and ML, preferring lower-quality or unripe coffee.

Careful control of the handling process can further ensure the quality and stability of the coffee. The cooperative has a complete coffee production system. Farmers will ship the coffee fruit to the cooperative, where the pulp will be removed, and then the 72-hour fermentation process will begin, after which the raw coffee beans will be dried, which is processed in batches, so that the final coffee will achieve a more stable flavor.

Sun-cured coffee can be more expensive than water-washed coffee because properly cared for sun-cured coffee puts farmers at greater risk of failure and requires a lot of time and labor to harvest high-quality sun-cured coffee beans.