Acacias is a selection of the best coffees from across what used to be called the Central Province. The province disappeared in 2013 when the country changed to a system of counties instead, though the Central Province is still often referred to as it had a strong reputation for quality coffee growing. Handpicked when ripe, cherry is delivered to the wet mill the same day to ensure no uncontrolled fermentation occurs, where it is sorted again and then pulped. River water is used for processing and recirculated before disposal, with the coffee being sent out to soak in tanks in what is known as the ‘Kenyan’ style – an additional 8-16 hours of soaking under clean water which helps to bring clarity to the cup and prolongs the qualities of acidity before drying under the sun. Once dried, cuppers select the specific bean size and cup attributes before bagging, or blending to ensure consistency, then passing through for the removal of parchment and bagging ready for export.