Kiamaina

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Supporting nearly 1,960 smallholder farmers in Nyeri, Kiamaina draws its cup quality from high altitude, cool climate, and deep volcanic soil. Cherries are delivered daily by foot or bike. They are pulped, 24-hour dry fermented, soaked underwater, and raised-bed dried for up to 3 weeks before resting for a month. The result is a cup with notes of strawberry, mandarin, and cacao nibs.