The coffee comes from Rukera farm, owned by the Coffee Research Institute CRI – one of the major coffee research centers in Kenya. Coffee from Rukera farm is a cross between Mocha and Bourbon. Coffee cherries are handpicked at each pass to ensure only the best and ripest ones are selected. After harvest, the cherries are sent to wet mills for sorting, pulping, and are then fermented for 12 hours before being washed and dried. The farm won the Best of Harvest competition held by Eastern African Fine Coffees Association.