Kenya | Ruarai AA | Ruiru 11 & SL-28 | Washed

Region: Nyeri

Elevation: 1600-1800 masl

About: Ruarai Coffee Factory sits on the lower slopes of Mt Kenya in Nyeri County, where rich red volcanic soils and elevations of 1,600 to 1,800 metres provide ideal conditions for growing exceptional coffee. Managed by the Ruthaka Farmers' Cooperative Society, the factory receives cherry from around 600 smallholder farmers, most of whom cultivate approximately 250 coffee trees on half-acre farms. 

Only fully ripe cherries are handpicked and delivered to the factory on the day of harvest. After careful sorting, the coffee is pulped, fermented, washed with clean water and dried slowly under the sun before being prepared for milling. Processing water is recirculated before being directed to seepage and evaporation pits, helping reduce the factory's environmental impact. 

Small farm sizes allow producers to harvest selectively, ensuring only the ripest cherries reach the mill. It is this attention to detail, combined with generations of experience, that gives Ruarai coffees their renowned clarity and complexity.

Sourced from the Nyeri region, this Kenya Ruarai AA lot represents the meticulous output of the Ruthaka Farmers' Cooperative Society. Grown at elevations between 1600 and 1800 meters, the coffee features a blend of SL-28 and Ruiru 11. While SL-28 is a cornerstone of Kenyan production, Ruiru 11 was specifically developed for disease resistance without sacrificing cup quality. This selection has been prepared using the washed process, a method typically employed in the region to highlight the vibrant acidity and clean profile for which Kenya · Nyeri coffees are renowned.

Roasted by Proud Mary Coffee, this offering invites a closer examination of its complex character. When evaluating the nuances of such high-grown Kenyan lots, tasters often find it helpful to reference a flavor wheel to identify the specific fruit and savory notes that define the cup. This coffee serves as a compelling example of how cooperative processing and varietal selection shape the final experience.