During the harvest through the months of June to September the coffee is hand-picked at an altitude between 1,400-2,000 m.a.s.l. and then pulped. They are then left to ferment for 48-72 hours in clean water allowing the build-up of acids like lactic and acetic which drop the pH of the water and are believed to eat away at the mucilage surrounding the beans. This gives rise to the clean and bright cups we associate with East African Bourbon and Typica Coffee varieties.