The Kindeng Plantation is one of the 6 plantations that make up the Walter Rudolph Carpenters Estates. In 1914 they began building these plantations and now are exporting around 1600 tons of coffee a year. The Carpenter family also owns a sizeable tea operation as well.
At the Kindeng farm, the fermentation process is a period of three days, broken up every 24 hours by washing.
The process then follows by a total immersion in water for another day, this helps balance flavors.
After sun-drying, the coffees are carefully conditioned for 21 days to help equalize moisture. This is followed by destoning, hulling, grading, densometric sorting, color sorting, and finally hand sorting.
The coffee is then sacked and ready for export.
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