Muki Fruity by The Coffee Yard I'd like:By the kilo at R328/kg Wicho uses various methods of

Wicho uses various methods of drying to adjust to the unpredictable rainy climate of Cobán

Here they are floated

maracaturra and red catuai varietals which are shaded by banana plants

then transferred to African beds for drying

Yirgacheffe

Muki Fruity by The Coffee Yard I'd like:By the kilo at R328/kg Wicho uses various methods ofThe Coffee Yard was established in collaboration with The Coffee Gardens to process coffee cherry from 578 farmers in the nearby villages at the foot of Mt. Elgon, Uganda. On arrival, cherry is sorted, rinsed, fermented in sealed barrels for 36hrs, and slowly dried on raised African beds over at least 21 days. The result is a boozy and tropical fruit forward flavour profile named after The Coffee Yards founder, Norman Mukuru, and Head of Quality,