- Varietals: SL14 and Bourbon
- Proces: Natural
- Masl: 1506m
- Flavor profile: Kiwi, Melon and milk chocolate
- Coffee farmers: Zombo women’s lot
- SCA Score – 86
- Roast: Medium
Processing: Natural
When coffee is harvested and taken to the buying stations of Ndhew, Leda, and Ayanyunga, it is either spread on tarpaulin or a quality table for hand-sorting to remove any underripe or overripe fruit. After hand-sorting, it is then taken to the weighing scale, and floating is done immediately to separate the good, red ripe cherries, i.e., those free of disease. Finally, the executives lay out the quality red ripe cherries in the sun on the drying rack/table until they turn from red to brown or nearly black to attain the recommended moisture level. They keep turning the cherries to prevent molding, which can easily affect the flavor if not done thoroughly. The hulling process to remove the thick, dried outer layer is then carried out at the ZCP factory, revealing the green beans.
More information from the coffee importer This Side Up I work with:
Leda was built with a vision to improve economic development for farmers. Their aspiration for growth and development also included bringing in the next generation into coffee farming through employment. While they faced several challenges from 2017 (when the microstation was built first), the most ones were not having access to good roads, threat of poor security and lack of electricity. Their motivation to continue being a group after all these years is because of their ability to produce good quality coffee. They can enjoy the benefits of high prices, bonuses for all of their hard work. Furthermore, having enough operational levy left after purchasing cherries for salaries and maintenance helps them stay motivated. They rely on coffee for income, employment and home consumption.
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