加杜亞處理廠 Gatuya
加杜亞處理廠 ，位於肯亞(Kenya)涅里(Nyeri)產區的穆蘭卡(Muranga)，該地區有礦物質豐富的火山土壤，產季為10-2月，處理場的水源來自Muriuriu河，咖啡豆經過水洗發酵處理後，放置於棚架上進行乾燥，乾燥的時間依據氣候、溫度以及當年的總處理產量做彈性調整，平均乾燥時間約為7-15天，在乾燥的過程，會將咖啡豆進行翻動以及分類。處理廠有兩個廢水處理槽，讓廢水不會汙染到鄰近的水源。長期發展目標是加強農民生產訓練，鼓勵農民保護環境永續的方法進行耕作。生產的咖啡具有強烈的肯亞經典風味：乾淨、檸檬酸和花香。
The Gatuya processing factory is located in Murang'a, Nyeri region, Kenya. The area is rich in volcanic soil with abundant minerals, and the coffee harvesting season runs from October to February. The water source for the processing facility comes from the Muriuriu River. After undergoing the wet fermentation process, the coffee beans are placed on raised beds for drying. The drying time is flexible and depends on the climate, temperature, and total processing volume for the year, typically ranging from 7 to 15 days. During the drying process, the coffee beans are regularly turned and classified. The factory has two wastewater treatment tanks to ensure that the wastewater does not contaminate nearby water sources. The long-term development goal is to strengthen farmer training and encourage sustainable farming practices to protect the environment. The produced coffee exhibits the strong classic Kenyan flavors of cleanliness, lemony acidity, and floral aromas.
加杜亞處理廠，位於肯亞的涅里(Nyeri)產區的穆蘭卡(Muranga)，產季為10-2月，主要的品種為SL28、SL34、Ruiru 11和Batian。共有大約3500個小農生產者成員，每個成員擁有大約四分之一公頃的土地，並向工廠運送咖啡櫻桃。該地區的礦物質豐富的火山土壤（海拔5,000英尺以上）和占主導地位的SL-34品種，加上選擇性的收穫和精心的製備，產生的咖啡具有強烈的肯尼亞經典杯形：清潔，檸檬酸和花香。收穫和脫漿後，將豆發酵12至16小時。然後從附近的Muriuriu 用淡水洗淨咖啡在高架床上乾燥之前，用河水清除粘液的所有痕跡。最近，工廠已啟動了多項環保措施，鼓勵農民使用環境可持續的方法進行耕作，並定期指導如何使用它們。該工廠最近投資了去漿設備，並致力於利用三個廢水浸泡池進行環境保護。
The Gatuya processing factory is located in Murang'a, Nyeri region, Kenya, and operates during the harvesting season from October to February. The main varieties processed include SL28, SL34, Ruiru 11, and Batian. There are approximately 3,500 smallholder farmer members, each owning about a quarter of a hectare of land and delivering coffee cherries to the factory. The region's mineral-rich volcanic soil at an altitude of over 5,000 feet, coupled with the dominant SL-34 variety, and selective harvesting and careful processing, result in coffee with a strong Kenyan classic cup profile of cleanliness, lemony acidity, and floral aromas. After harvesting and pulping, the beans are fermented for 12 to 16 hours. They are then washed with freshwater from the nearby Muriuriu River to remove all traces of mucilage before being dried on raised beds. The factory has recently initiated various environmental measures and regularly provides guidance on using sustainable methods for the farmers. The factory has recently invested in pulping equipment and is committed to environmental protection by utilizing three wastewater soaking pools.
處理場的水源，來自於鄰近的Muriuriu河，咖啡豆經過水洗發酵處理後，放置於棚架上進行乾燥，乾燥的時間依據氣候、溫度以及當年的總處理產量做彈性調整，平均乾燥時間約為7-15天，在乾燥的過程，會將咖啡豆進行翻動以及分類。處理廠備有兩個廢水處理槽，確保處理的廢水，不會汙染到鄰近的水源，而對處理廠的發展來說，長期目標即是加強農民生產訓練，以及提供現代化的設備。
The water source for the processing facility is from the nearby Muriuriu River. After the coffee beans undergo wet fermentation, they are placed on raised beds for drying. The drying time is adjusted based on the climate, temperature, and total processing volume for the year, typically ranging from 7 to 15 days. During drying, the coffee beans are regularly turned and sorted. The factory has two wastewater treatment tanks to prevent contamination of nearby water sources. The long-term development goal is to enhance farmer production training and provide modern equipment.
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