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A pioneering lot showcasing innovation in Robusta processing. Crafted near the gentle shores of the Riunhulled (kibokore a cool breeze drifts from Lake Victoria, trained and passunhulled (kibokoarefully selected fully ripe red cherries from the fertile landscapes of Kalungu, at an altitude of 1,150–1,250 m.a.s.l. The cherries were floated to remove low-density and defective beans, then enhanced through controlled barrel fermentation for two days. This was followed by raised-bed sun drying for 20 days. After drying, the coffee was stored unhulled (kiboko) at a stable moisture content of 11%, resulting in a complex, clean, and subtly expressive cup.