Kiranga Estate embraces good agricultural practices. Its operations are carried out with great regard for the environment in addition to worker's welfare as a means of ensuring sustainable coffee production. Timely and selective hand picking of red-ripe cherries are carried out in Kiranga Estate. Cherry is delivered to wet mill situated within the estate the same day it is picked for pulping. Cherry sorting is carried out at the wet mill prior to the pulping to separate any unripe, overripe and remove foreign matter. Water conservation through re-circulation systems is practiced during pulping. Pulped coffee is further fermented, washed and soaked. Sun drying is done before delivery of the coffee to the dry mill at the right moisture content (10-11% ) for secondary processing. The highest standards of hygiene are observed throughout this process. Milling is done at Kofinaf Coffee mill.