<Sensory Profile>

Red berries and This wine boasts bright, Kenyan fruit flavors reminiscent of blood orange and hibiscus. As the temperature cools, the sweetness increases, making it delicious down to the last drop.

Gondo Factory, New Kiriti Farmers Cooperative Society

Gondo is one of three wet mills (Gondo, Kayu, Kirimahiga) operated by the New Kiriti Cooperative Society in the Kangema district.

This producers' cooperative has seven management committee members and three auditors. Operations are managed by a secretary manager and supported by 19 full-time staff and approximately 25 seasonal workers. The cooperative has a total of 2,469 members, of which 727 are active farmers involved in coffee production in Gondon alone. Production in Gondon in recent years has ranged from approximately 168,000 kg to 475,000 kg.

Harvest

The area surrounding Gond Wetmill is characterized by deep red volcanic soil and reaches an elevation of 1,900 meters above sea level. There are rainy seasons for both the main crop (October to February) and the light crop (April to May), with an annual rainfall of 1,200 to 1,400 mm. The average temperature is 18°C to 25°C, and cultivated varieties include SL28, K7, Ruiru 11, and Batian. Most farmers manage small plots averaging 0.5 acres (approximately 2,000 m²), with about 50 trees planted per farm.

Processing

The cherries are selectively hand-picked and delivered to the wet mill on the same day. After removing unripe, overripe, and foreign matter, they are pulped and fermented for 16-18 hours to remove the mucilage. After washing and grading, the parchment is sun-dried until it has a moisture content of 10.5-11.5%. Clean water from the Kananaf River is used for washing, and a recirculation system and infiltration pits minimize environmental impact. After drying, it is transported to the dry mill, where it is threshed, sorted, and bagged before being sold by Sustainable Management Services Ltd.

(From importer's materials)