Harvest and Processing

More than 4,300 farmers contribute cherries to the Mubuku station, spread across a vast network of farms and communities. For those living farther away, transporting cherries daily can be a significant challenge. To address this, we’ve built strong relationships with trusted middlemen who collect and deliver cherries to the station. This network is essential for maintaining a smooth workflow and ensuring timely payments to farmers. Farmers primarily grow SL14, often intercropping with bananas, vanilla, and beans to diversify their income. Cherries are transported to the station daily, often via steep, muddy dirt roads. Upon arrival, the cherries are floated and meticulously hand-sorted by trained staff. They are then placed in plastic drums with capacities ranging from 95 to 155 kg. The tanks are sealed, and the cherries undergo anaerobic fermentation for 40 hours. For our Anaerobic Naturals, cherry quality and a controlled environment are critical to preventing over-fermentation and maintaining the highest standards. After fermentation, cherries are spread on raised beds with an average capacity of 300 kg. Around 90 seasonal workers are employed at the drying tables, focusing almost exclusively on drying care. They frequently turn and rake the cherries to ensure even drying and visually inspect for defects, removing any damaged beans. Drying typically takes 18 to 24 days, depending on conditions.