Kenya Ruarai AA Washed

Details Origin/Producer Ethica's Brew Recipe Our first new season Kenyan release comes from Nyeri on the western slopes of Mount Kenya. Region: Nyeri, Kenya Community: Ruarai Variety: SL 28,SL 34, Ruiru 11 and Batian Process: Washed Elevation: 1,600 - 1,800 masl Roasted For: Filter Tasting Notes: Plum, Red Currant, Floral Best After: 2 Weeks Post-Roasting NYERI RUARAI Kenya Ruarai is a Kikuyu name meaning “place of rocks,” referring to the rocky Ruarai River that flows alongside the coffee factory from which the facility takes its name. The factory is situated in a lively area near the open-air Gakindu market, a communal hub for trading livestock and fresh produce. Farmers in the area typically deliver their cherries to the Ruthaka Farmers Cooperative Society washing station. The cooperative consists of approximately 600 members who collectively produce about 280 tons of coffee cherry annually. These crops are grown at the foothills of Mount Kenya, where rich red volcanic soils provide excellent nutrition and contribute to high productivity. Processing begins the same day the cherries are harvested and delivered to the station. At the wet mill, cherries are carefully sorted before pulping to separate ripe red cherries from underripe, overripe, or defective fruit and foreign matter. The selected cherries undergo wet processing with clean water, which is recirculated before being directed to evaporation and seepage pits. After fermentation and washing, the washed parchment coffee is carefully dried in the sun and delivered to the dry mill for secondary processing. The region experiences two rainy seasons: the short rains and the long rains. The main harvest depends on the long rains, which occur between April and June. Most farms are small, generally ranging between one and two hectares. While adults manage the farm work, children attend school during the day. However, the cost of education presents a barrier for many families, limiting opportunities in this economically disadvantaged area. As a result, many young people have migrated to cities in search of employment, often leaving their parents behind or relocating the entire family and abandoning the farms. Although this trend has persisted for a long time, recent increases in coffee prices are encouraging some younger community members to remain in rural areas and continue cultivating coffee. WATER SPEC: Hardness: 70 ppm Alkalinity: 35 ppm BREW RATIO (COFFEE TO WATER): 1:16 (e.g., 10g of dried coffee ground to 160g of brewing water) WATER TEMPERATURE: 93°C / 200°F CURRENT SETTING:Grind at 4(medium) *GRIND SETTING SCALE 1 TO 10 1: Very Fine (for turkish coffee) 2: Fine (for espresso) 3-7: Medium (for drip coffee, pour-over, cupping) 8: Coarse (for French press) 9-10: Very Coarse (for cold brew)