Kenya Ruera AB

Ruera Estate sits in Kiambu County, Kenya, just outside Ruiru. At 1,550–1,577 metres above sea level, the farm spans nearly 190 hectares of rich red volcanic soil, nourished by two rainy seasons each year. Classic Kenyan varieties like SL28, Batian, Ruiru-11, and K7 thrive here, with irrigation supporting the trees through dry months.

In the 2024 - 2025 Kenya National Taste of Harvest, Ruera Estate’s natural processed lot earned 1st place in the Natural Coffees category. This is a testament to the skill and dedication of the team. The same craft shines through in this washed lot as well, where cherries are handpicked at peak ripeness, carefully sorted, and fully washed to highlight the clarity and vibrancy of the estate’s terroir.

Situated on the western slopes of Mt. Kenya, the Gichathaini Factory, or wet mill, is one of three mills working with smallholder producers from the Gikanda Farmers’ Cooperative Society.
More than 895 smallholder farmers in Mathira, Nyeri deliver cherry to Gichathaini Factory.
Farmers delivering to Gichanthaini cultivate primarily SL28 and SL34 in small coffee gardens that are, on average, smaller than 1 hectare.

KENYA WASHED PROCESS:
After the coffee cherries have been picked, the cherries are depulped (skin removed) or demucilaged (skin and pulp removed).
The coffees are typically then held in “fermentation tanks” for 24 hours, allowing for a gentle controlled fermentation to cause any remaining pulp to separate from the beans. Fermentation may occur from the moment of harvest until the seeds reach an inhospitable moisture content for them (11% moisture).
After 24-hours, coffee is agitated thoroughly, then fermented a second 24-hours.
After this second day, the fermented water and remaining coffee pulp on the bean are washed off with clean water and soaked again overnight. This step is thought to encourage the coffee bean to germinate again, which contributes to extra sweetness and complexity.
The beans are finally dried for up to 21 days on raised beds until the ideal moisture content is reached.
Typically washed coffees have clean, articulate flavors; caramel or sugary sweetness; a wide spectrum of fruit acidity depending on other factors; capable of bright, crisp notes.

SL28 is among the most well-known and well-regarded varieties of Africa. It has consequently spread from Kenya, where it was originally selected in the 1930s, to other parts of Africa (it is important in Arabica-growing regions of Uganda, in particular) and now to Latin America. The variety is suited for medium to high altitudes and shows resistance to drought, but is susceptible to the major diseases of coffee. SL28 is notable for its rusticity—a quality meaning that it can be left untended for years or even decades at a time, and then return to successful production. There are SL28 trees in many parts of Kenya that are 60-80 years old and still productive

For Filter brewing we recommend using a 1:17 ratio of ground coffee to water. Brew temperature for most of our coffees around 90c. This coffee in particular is quite soluble and benefits from a longer rest time before brewing and cooler temps.
If you find a dryness or astringency in the finish, try grinding coarser and lowering the brew temp= a faster extraction.

For espresso try a 1:2.5 ratio. We are brewing on our Decent espresso machines around 88c and aiming for a 30 second extraction. This coffee smells amazing when ground and balancing the acidity levels is the challenge.