Farms in the Konyu cooperative lie between 1600 and 1800 meters above sea level. Many of the coffee trees were planted during the 1950s and 60s, and the main varieties grown are SL28 and SL34 - both known for producing coffees with vibrant acidity and layered fruit character. Some producers have also planted Ruiru 11 and Batian, either grafted onto older rootstock or as part of newer plantings.



At the station, cherries are selectively picked and depulped using vertical disc pulpers. The coffee is sorted in water by density, fermented overnight, washed in clean river water, soaked, and dried slowly on raised beds for 12 to 18 days, depending on the weather.



After some years without purchasing, we are once again sourcing from Konyu. Their coffees remain expressive and full of clarity and it’s a pleasure to reconnect with this cooperative whose work we have long respected.