Kiambu, located just north of Nairobi in Kenya’s central highlands, is a historic coffee-growing region known for its rich volcanic soil, ideal climate, and sustainable farming traditions. the area supports both large estates and networks of smallholder farmers who handpick ripe cherries and process them at local wet mills. the process involves careful sorting, pulping, fermentation, soaking, and drying on raised tables for 7–15 days to achieve optimal moisture content and quality. through collaborations with local partners, the region produces distinctive, traceable coffees with bright citrus acidity and balance reflecting the dedication of its people and commitment to sustainable, quality-driven coffee production.
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