The Kimi Fig
In ancient Greece, the dried frig is recorded to have been part of the athletes’ diet while training themselves for the Olympic Games but it was also indispensable for soldiers during war expeditions.
Especially in Kimi
This outstanding technique dates back to the16th century while during the 18th century’s commercial booming of Kimi and its port, the Kimi figs became the region’s leading export product.
The process we are following today is the traditional one down to every detail. This is so owing to the fine nature of the fig, which excludes any mechanical processing. Cropping, laying the figs on racks under the sunlight and their matching in pairs can only be done by hand. From cropping down to packaging each single fig may go through the producer’s hands as many as even 20 times!
That’s why we, in Kumilio, call our figs “by nature, handpicked!”.