This selection grows on the slopes of Mount Kilimanjaro in the northern Highlands region and benefits from the rich volcanic soil and microclimate that gives two harvests per year. It is produced by smallholders with an average of 1.5 acres each who grow ancient local varieties such as Kent and Bourbon with minimal or no use of industrial or chemical products, without fertilisers or pesticides. Together with their families, they hand-pick the ripe cherries and select and process them the same day from the harvest. The coffee beans are then fermented in water in soaking wells for up to 72 hours depending on the temperature of the area as the higher altitude requires more time and are washed with clean water and dried in the sun on African raised beds for 11-14 days, finally taken to the UTZ-certified AMCOS mill. Kilimanjaro is known for its coffee with chocolate and caramel aromas, in the cup with a smooth and pleasant acidity, a full body and warm, rich flavours, and this is particularly true. The grade AA classification, the largest product in Tanzania, reserved for 17/18 sieve beans, certifies it at the top of the range.