Manhattan - Nkonge

Nkonge is named after the hill where the coffee cherries were grown. This high-elevation hill fosters a harder, slower-growing cherry. Natural springs find their way out of the hill, making sure its soils are always well watered. The coffee undergoes a natural process at the Heza Washing Station. During the natural process, coffee cherries are floated and hand-sorted, then taken straight to the drying tables. The whole coffee cherry spends between twenty-five to thirty days drying in its own skin, slowly turning from a deep red to a prune-like purple-black once it's fully dry and at the preferred 10.5% moisture level.