The Maganjo processing station is situated in Nyeri. It was set up in 1937 and has been part of the Rumukia FCS cooperative since 1996. The large temperature differences between day and night, due to the high altitude, create perfect conditions for growing coffee. This allows the coffee beans to develop rich flavors and a distinct taste. The cooperative has a significant planting area, with 120,000 mainly SL28 coffee trees spread over 512 acres. Additionally, with guidance from the Kenyan Research Institute, a few Ruiru11 varieties are also grown to explore new possibilities in coffee cultivation. When coffee farmers pick the berries, they must first go through a quality check with the red cherries, where only suitable berries are weighed. Next, the cherries are peeled and placed into water washing and fermentation tanks for about 48 hours. After fermentation, the coffee beans are moved to African drying beds. During drying, the process is carefully controlled to ensure that drying does not exceed 4 hours each day; for the remaining time, they are covered with plastic sheeting to prevent direct sunlight. This helps prolong drying time and enhances flavor complexity. The entire drying process takes roughly 14 days, during which farmers manually remove any defective beans to maintain high quality in their coffee beans.