Process & Quality
From cherry to clean cup
Disciplined processing, consistent grading, and direct relationships with the farmers behind every lot.
Processing
Two processes, one standard
Each method is selected per lot to express the cherry at its best.
Washed
Cherries are de-pulped, fermented under controlled conditions, then washed and graded in channels. Slow drying on raised African beds preserves clarity and acidity in the cup.
- Hand-sorted, only ripe cherries
- Controlled fermentation — 12–24 h
- Density grading in washing channels
- Raised-bed drying, regular turning
Natural
Whole cherries dry on raised beds for several weeks. The fruit imparts a fuller body, sweetness and signature berry profile to the cup, with disciplined turning to avoid defects.
- Selective hand-picking at peak ripeness
- Whole-cherry drying, 21–28 days
- Hourly turning during peak sun
- Final moisture: 10.5–11.5%
Quality control
SCA cupping on every lot
Each export lot is cupped against SCA protocols for moisture, defects and flavor profile. Buyers receive a cup score and tasting notes alongside every sample.
- Specialty grade — 84+ baseline
- Moisture & water-activity controlled
- Defect count to SCA standard
- Pre-shipment sample for every order
"Our work is to give buyers a coffee they can trust — same cup, same paperwork, every shipment."
Diane — Field Operations
KAWASILI · Kayanza
The producers
A direct relationship with 1,000+ farming families
Many of our partner producers are women. We invest in long-term relationships, fair payment and on-farm training to lift the quality of every cherry that arrives at the station.
"Selling to KAWASILI changed how I plan my harvest. The price is fair and predictable."
"Their agronomist visits our hill — we learn how small changes lift our cup score."
"We sort cherries by hand, then again before fermentation. Quality starts with what we keep out."