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The Barichu Cooperative Society is 600-members strong, each delivering their ripe cherry to the Gatomboya washing station. After grading and evaluation, the cherries are floated, pulped, and fermented for 16 to 24 hours. Subsequently the coffee is washed clean and soaked for an additional 8 to 14 hours. Drying takes place on raised beds for approximately 21 days. Staff rotate the coffee frequently to ensure even drying.
The Gatomboya washing station processes approximately 600 tons of coffee each year after the November-December harvest. The primary varieties are SL-28 and SL-34, drought-resistant varieties selected by Scott Agricultural Lab nearly 90 years ago.
The Barichu Cooperative Society is 600-members strong, each delivering their ripe cherry to the Gatomboya washing station. After grading and evaluation, the cherries are floated, pulped, and fermented for 16 to 24 hours. Subsequently the coffee is washed clean and soaked for an additional 8 to 14 hours. Drying takes place on raised beds for approximately 21 days. Staff rotate the coffee frequently to ensure even drying.
The Gatomboya washing station processes approximately 600 tons of coffee each year after the November-December harvest. The primary varieties are SL-28 and SL-34, drought-resistant varieties selected by Scott Agricultural Lab nearly 90 years ago.