+254 20 2664330 info@kencaffee.coop

 

RUIRUIRU WET MILL

County: Nyeri County
Society: Mathira- North Farmers’ Cooperative Society
No. of Farmers: Total: 612
Men: 384
Women: 228
Acreage Farmed: 516 Acres
Altitude: 1,700-1750 meters above sea level
Harvest Season: October-December( Main crop)

August- September ( Fly crop)

Annual Rainfall Amount: 1,200-1350 mm
Annual Temperature Amount: 13-28°C
Coffee Type: Arabica, mainly SL28, SL34 and some few Ruiru 11 and Batian varieties
Average Annual Cherry Production: 250,000KGs
Soil Type: Red volcanic soils.
Art of Production: The coffee is wet processed, where the fully ripe cherries are;

·         Pulped,

·         Fermented,

·         Washed,

Dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%.

The coffee is then delivered to the dry mill.

Grower’s Cultural History/ Profile: Most of the coffees from Nyeri develop and mature slowly producing extra hard beans.

This quality is also evident in the cup. This is why Nyeri is traditionally known as the heart of Kenya’s black gold coffee.

The main harvesting season is one which runs from October to December.

Processing Method: Wet processing
Drying Process: Dry milling after the parchment has dried
Milling Location: Sagana Coffee Mill
Moisture Level: 10.5%
Cup Report: Medium acidity and balanced body giving a smooth feel with the signature black currant notes.

Characteristic Kenyan flavor with sharp citrus kick, strawberry notes, that gives an overall sweet and mellow flavor with sweetish and spicy notes.

Availability: Available from January- May every year
F.O.B Location: Mombasa
Ex-Warehouse Location: Nairobi
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