Description
Karimikui Factory is owned and operated by Rung’eto Farmer Cooperative Society (FCS). 2591 farmers delivering to the station cultivate coffee at 1600 to 1700 meters above sea level. They deliver ripe, red cherry to the station.
Smallholders handpick only ripe cherry and deliver it to Karimikui Factory. At intake, the Cherry Clerk oversees meticulous visual sorting and floating, accepting only dense, ripe cherry.
After intake, cherry is pulped and fermented for approximately 12 to 24 hours. Following fermentation, coffee is washed in clean water and soaked for 24 hours. After soaking, parchment is laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes approximately 7 to 14 days for parchment to dry.
