RUERA | KENYA NATURAL

Producer: Ruera state Origin: Kenya Region: Kiambu Varietal: Batian, SL28, Ruiru 11 Process: Natural Fermentation: Classic Natural Altitude: 1.577 masl Tasting Notes: Blackberry, nougat, caramelized apple Ruera Estate is located in Kiambu County, just outside Nairobi, where coffee grows on rich red volcanic soils at the foothills of Kenya's central highlands. Covering nearly 190 hectares, the estate plays an important role in the local community, providing employment to more than 1,000 people while producing coffees that showcase the unique character of Kenyan terroir. This lot comes to us through Dorman Coffee, one of Kenya's most respected coffee exporters and quality focused sourcing partners. Working closely with their team allows us to access unique estate lots like this one, highlighting both traditional and progressive approaches to Kenyan coffee production. For this natural lot, only fully ripe cherries are selected before undergoing rigorous sorting and density separation. The cherries are then dried on raised beds, where they spend three days wrapped under airtight tarps. Following this stage, the coffee is slowly sun dried for approximately four weeks, allowing the fruit character to develop while maintaining the clarity and structure that Kenyan coffees are famous for. The result is a coffee that combines the vibrant fruit character of natural processing with the elegance, brightness, and definition that make Kenya one of the world's most celebrated coffee origins.