Lying near the equator, Eaagads estate in the region of Kiambu offers ideal conditions for cultivating high-quality Arabica coffee. Its rich, red volcanic soils, combined with steady sunlight and elevations reaching up to 2,000 meters above sea level, create the ideal growing environment. The region’s cool highland nights slow the ripening of coffee cherries, enhancing the development of vibrant acidity and layered complexity in the cup.
Ripe cherries are selectively handpicked, pre-graded, and de-pulped to remove the outer skin. The beans are then fermented in water for 12 to 48 hours to break down remaining mucilage. After fermentation, they’re washed in grading channels where denser, high-quality beans are separated. The parchment coffee is soaked in clean water before being sun-dried on raised African beds for 2 to 3 weeks, with regular turning and covering to ensure even drying and protection from heat and moisture.
