KENYA JADEN NATURAL

STRAWBERRY | RASPBERRY | RAISIN | MON CHERI' |

On the slopes of Mathira, in Nyeri County, coffee from Rui Ruiru Coffee Factory is grown in an area deeply connected to local smallholders and the high altitudes that characterize this prestigious region of Kenya.

For years, Rui Ruiru was known for producing excellent-quality coffee within the Mathira North Cooperative. After the cooperative ceased operations in 2014, the station gradually fell into disuse. The local community, however, was unwilling to let this story end. In 2020, representatives of Rui Ruiru Station, led by village head Charles Maina and supported by the Ministry of Agriculture and the Nyeri County Government, partnered with Crowd Farm Africa to restore the facility and bring production back to full operation. Since then, Rui Ruiru has embarked on a new journey, combining Kenyan coffee tradition with innovative processing techniques, particularly through Natural and Anaerobic processes. A revival built on community resilience, experimentation, and a constant pursuit of quality.

The celebrated SL28 and SL34 varieties

Rui Ruiru's production focuses primarily on the renowned Kenyan varieties SL28 and SL34, developed by the Scott Agricultural Laboratories and over time becoming symbols of Kenyan coffee excellence.

These varieties are prized for their exceptional cup quality and ability to express complex flavor profiles characterized by lively acidity, intense fruit notes, sweetness, and great clarity.

Smallholders in the area hand-pick the cherries only when they have reached the right level of ripeness. Careful selection of the raw material is the first essential step in producing highly expressive coffee.

Natural & Anaerobic: Kenya's more innovative side

Rui Ruiru carefully experiments with both the Natural process and the Anaerobic process, using these techniques to bring out the sweetness and fruit notes of Kenyan varieties.

In the Natural process, the cherries are dried whole, using minimal water. During the slow drying process, the sugars and aromatic compounds in the fruit contribute to greater complexity, sweetness, and aromatic intensity.

After fermentation, the coffee is moved to traditional African raised drying beds, where it is dried slowly and evenly. The high airflow allows moisture reduction to be controlled and preserves the quality of the beans.

A new chapter for Kenyan coffee

Today, Rui Ruiru represents much more than a coffee factory: it is the result of a community's revival, as it has chosen to invest once again in its region and the future of its coffee.

The combination of SL28 and SL34, smallholders, innovative fermentation techniques, and traditional drying methods creates a modern and surprising expression of Kenya.

A coffee for those seeking fruit, sweetness, bright acidity, and complexity in the cup, along with an authentic story of passion, resilience, and innovation.