Muki Fruity by The Coffee Yard I'd like:By the kilo at R328/kg In order to promote biodiversity

In order to promote biodiversity

Here they are floated

so after being meticulously handpicked

Wicho uses various methods of drying to adjust to the unpredictable rainy climate of Cobán

the coffee is dried in a dehumidifier to remove moisture while preserving the soft notes of the coffee and avoiding over-oxidation of the seed

Muki Fruity by The Coffee Yard I'd like:By the kilo at R328/kg In order to promote biodiversityThe Coffee Yard was established in collaboration with The Coffee Gardens to process coffee cherry from 578 farmers in the nearby villages at the foot of Mt. Elgon, Uganda. On arrival, cherry is sorted, rinsed, fermented in sealed barrels for 36hrs, and slowly dried on raised African beds over at least 21 days. The result is a boozy and tropical fruit forward flavour profile named after The Coffee Yards founder, Norman Mukuru, and Head of Quality,