This is a wonderful Kenya coffee from the Nyeri Highlands produced by 676 smallholder farmers.
I chose this particular Kenya coffee offering for its softer mouth feel, medium body, and crisp, fruity acidity.
The high altitudes, fertile soil, and cool temperatures of the Nyeri central highlands provide an idyllic environment for growing this exceptional Kenyan Rukira coffee.
General Flavor Observations
I really enjoy the softer tones presented by this Kenya Rukira coffee.
With the first sip, you will find a mouth-feel that is round and smooth, yet deepens on the finish.
The ripe fruit tones emerge at the peak and are enhanced by the crisp acidity and lingering, dry finish.
This is not a typical heavy bodied fruit forward Kenya, but rather a more subtle and complex offering that focuses on quality rather than impact.
Kenya Rukira offers a very nice experience in the cup that I hope you will enjoy!
Roast Level Profile Notes
My two recommended roast levels are Full City
for more brightness and complexity, and Full City (+)
for depth and smoothness.
We are always happy to accommodate any roast level you prefer.
The notes below illustrate how changing the roast will alter the profile:
City Roast (light roast)
Full City Roast (medium roast) - Preferred
Full City is a very well balanced roast level for this Kenya coffee.
The body will be medium and nicely rounded. The fruit tones are reminiscent of ripe fruit (red berries and plum).
The acidity is more noticeable on the finish with a nice crispness that highlights the fruit tones.
Full City (+) Roast - Preferred
This roast level is where the mouth-feel becomes noticeably more velvety.
The body deepens and the fruit tones become juicier and more currant-like (black currant and dark-red berry).
The acidity softens slightly, with a mellow and sweet finish.
This roast will provide a juicier body with darker, bittersweet chocolate notes, and a kind of jammy sweetness.
The finish will be more pointed and lingering.
Nyeri lies between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the Western slopes of Mt. Kenya.
The Rukira wet mill (from where the coffee is named) is part of Othaya Farmers Co-operative Society Limited and one of a few washing stations that form the co-op group based in the heartland of Kukuyu territory, Nyeri.
The coffee is wet processed, whereby the fully ripe cherries are pulped then fermented for 12 - 48 hours.
Following washing, they are slowly dried over 2 - 3 weeks on raised African beds until the moisture content is reduced to 10-12%.
The coffee is then delivered to Othaya dry mill where it rests in parchment for 3 weeks before being hulled, cleaned and graded by bean size.
Finally, the coffee is carefully hand-sorted for quality.
- Producer: Small Farm Holders
- Origin: Kenya
- Region: Nyeri
- Wet Mill: Rukira
- Dry Mill: Othaya
- Traceable: Small Farm Holders
- Elevation: 4,900 - 5,400 ft.
- Process: Washed
- Drying: Sun Dried
- Varietal: SL-28, SL-34