The Wahundura wet mill, part of the Kamacharia Farmers’ Cooperative Society, works with over 1,100 smallholder farmers in Central Kenya at 1,600–1,800 meters. Farmers cultivate traditional varieties such as SL28 and Ruiru 11. Only ripe cherries are accepted, pulped, and fermented for 16–24 hours before being washed in fresh water and soaked an additional day to ensure clarity. The parchment is then dried slowly on raised beds for 18–24 days. The result is a classic fully washed Kenyan coffee with vibrant fruit, layered sweetness, and refined structure.

Brew Method

1gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%