Produced by smallholder farmers from the Aguthi Farmers and processed at the Thageini Wet Mill, this coffee combines classic Kenyan varieties with a modern fermentation process of Carbonic Maceration. Carefully selected ripe cherries are fermented whole in sealed tanks filled with CO₂ for 7 days, creating a controlled anaerobic environment that intensifies fruit character and sweetness. The cherries are then slowly dried on raised beds. It is the combination of classic Kenyan varieties, high-altitude terroir and innovative fermentation that makes this coffee so unique.