KENYA JADEN NATURAL

STRAWBERRY | RASPBERRY | RAISIN | MON CHERI' | On the slopes of Mathira, in Nyeri County, grows the coffee of the Rui Ruiru Coffee Factory, a business deeply connected to the small local producers 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, did not want to let this story end. In 2020, representatives of the Rui Ruiru Station, led by village chief Charles Maina and with the support of the Ministry of Agriculture and the Nyeri County Government, collaborated with Crowd Farm Africa to restore the facility and bring production back to full capacity. Since then, Rui Ruiru has embarked on a new journey, combining the tradition of Kenyan coffee with innovative processing techniques, particularly through Natural and Anaerobic processes. A rebirth founded 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 SL28 and SL34 varieties, developed by the Scott Agricultural Laboratories and which have become a symbol of Kenya's coffee excellence over time. These varieties are appreciated for their extraordinary cup quality and their ability to express complex aromatic profiles, characterized by vibrant acidity, an intense fruity component, sweetness, and great clarity. Small local producers pick the cherries by hand only when they have reached the right level of ripeness. Careful selection of the raw material is the first fundamental element for obtaining highly expressive coffee. Natural & Anaerobic: the most innovative side of Kenya Rui Ruiru experiments with great attention to both the natural process and the anaerobic process, using these techniques to enhance the sweetness and fruity component of Kenyan varieties. In the Natural process, the cherries are dried whole, with minimal use of water. During slow drying, the sugars and aromatic compounds present in the fruit contribute to the development of greater complexity, sweetness, and aromatic intensity. At the end of fermentation, the coffee is transferred to traditional African raised drying beds, where it is dried slowly and evenly. High air circulation allows for control over moisture reduction while preserving the quality of the bean. A new chapter for Kenyan coffee Rui Ruiru today represents much more than just a simple coffee factory: it is the result of the rebirth of a community that has chosen to invest again in its own land and the future of its coffee. The meeting of SL28 and SL34, small producers, innovative fermentation techniques, and traditional drying methods brings to life a modern and surprising expression of Kenya. A coffee for those seeking fruit, sweetness, bright acidity, and complexity in the cup, as well as an authentic story of passion, resilience, and innovation.