Farmers receive ongoing training in Good Agricultural Practices, sustainable farming techniques, and productivity improvement programs. These initiatives aim to increase yields, enhance quality, and strengthen the long-term sustainability of coffee farming in the region.

Environmental stewardship is also a priority. The factory encourages tree planting among its members and manages wastewater through dedicated soak pits designed to protect local water sources. On their farms, producers commonly intercrop coffee with bananas and maize, while Grevillea and macadamia trees provide natural shade, contributing to biodiversity and healthier growing conditions.

Picked at peak brix and hauled out to the mill within approximately a day's time. Depulped, washed, floated and sorted. The coffee is then wet fermented in tile tanks for up to 24 hours. The coffee is then washed again and laid out to dry on raised beds for up to three weeks.

SL-28, SL-34, Ruiru 11 and Batian are all original natural varieties to Kenya. The "SL" varieties were selections from the forests that were noted as highly favorable almost a hundred years ago now. All of these coffees have a bit of Bourbon lineage in them and are uniquely juicy and favored for the growing conditions in Kenya's mountainous ranges.