Here's the corrected version:

Named after the Adumu - the world famous traditional jumping dance performed by the iconic Maasai tribe. This coffee was grown in the surrounding central regions of Mount Kenya, easily accessible from the capital, Nairobi. The soil around Mt Kenya is known for its red colour and rich in minerals, making it ideal for growing coffee and tea.

The climate of these regions is generally cooler than that of the rest of Kenya, due to the region's higher altitude. Rainfall is fairly reliable, falling in two seasons, one from early March to May (the long rains) and a second during October and November (the short rains).

Harvesting

Harvesting is carried out by careful hand selection when the coffee cherries are perfectly ripe and is delivered to the farmers' wet mills the very same day. Cherry sorting is carried out to ensure only the very best cherries are used and inferior quality cherries removed. The pulping, fermenting and washing process is closely supervised, before the parchment is moved to the drying tables for slow sun drying on the famous African beds.

Here it is regularly turned and protected from the harsh midday sun. When the coffee has been properly dried and conditioned, the cooperative society will move it to the dry mill for secondary processing where the coffee is graded to extract the AB beans.