Ruera Estate: Kenya

This innovative Natural from Ruera Estate is a different side of Kenyan coffee. Juicy plum and blackcurrant meet rich cocoa and panela sweetness, finishing with a bright hit of zippy lime.

Ruera Estate, located in Kiambu County, is a 190-hectare coffee farm renowned for its meticulous production and innovative processing. Unlike many Kenyan coffees that are sourced through cooperatives, Ruera is a single estate, giving the team complete control over every stage of production – from growing and harvesting through to processing and drying.

Nestled among Kiambu’s rolling hills at around 1,577 metres above sea level, the estate benefits from rich red volcanic soils, cool temperatures and reliable rainfall. Alongside classic Kenyan varieties like SL28 and K7, Ruera also grows Batian and Ruiru 11, combining traditional cup quality with modern, disease-resistant cultivars. The estate also provides employment for hundreds of local workers and invests in reforestation, soil conservation and community wellbeing as part of its long-term sustainability efforts.

This particular lot has been processed using Ruera’s ‘Taco Roll’ method – a Natural process featuring a three-day semi-anaerobic fermentation. After hand-picking only fully ripe cherries, the fruit is carefully sorted and floated before being wrapped airtight on raised drying beds to begin fermentation. The cherries are then spread into thin layers and dried slowly for around four weeks, allowing sweetness and complexity to develop while preserving clarity in the cup. It’s an innovative take on natural processing that showcases just how exciting modern Kenyan coffee can be.

FINER DETAILS

• Origin: Juja, Kiambu County
• Produced by: Ruera Estate
• Processing method: Natural (Taco Roll)
• Varietal: SL28, K7, Batian & Ruiru 11
• Elevation: 1,577m above sea level
• Roasted for: Filter

FILTER SWEET SPOT:

Ratio: 1:16  |  Time: 2.30-3mins  |  Temp: 92°C