In Kenya, all coffee processes begin with cherry selection. This begins at harvest with pickers trained to handpick ripe cherries, followed by hand-sorting to remove under/over-ripe cherries, and finally with flotation tanks for density separation.
Speciality natural processing is a rarity in Kenya. Selected cherries are dried in the sun on raised African beds for up to 6 weeks. The cherries are carefully turned to ensure consistent drying process and prevent overfermentation or mould formation, and are covered at night and during rain to protect against moisture damage.