Kenya Ruthaka

About This Coffee

Nyeri Kenya, situated within the Mount Kenya region, is well-known for its output of phenomenally unique, high-quality coffees. Its combination of nutrient-rich red volcanic soils and temperate weather conditions set the stage for bountiful growing conditions. This coffee is from the Ruthaka FCS operated Muthuthi-ini Mill where members deliver the ripest cherries and follow detailed guidelines that ensure environment conservation. We were instantly struck by the equally sweet and refined harmony of flavors in this coffee. When harvest time approaches, the coffee producers in Nyeri County embrace an organic approach, handpicking only the ripe cherries. Once the cherry-picking process is complete, bags of freshly harvested cherries are transported to the Muthuthi-ini Factory's wet mill. Here the cherries undergo de-pulping to remove their outer fruit layer before being transferred to tanks filled with water sourced from the nearby Ragati River. The crystal-clear river water is vital for the fermentation process as it aids in breaking down the exterior mucilage of the cherries while supplying minerals collected during its trip down Mount Kenya that are imperative to the fermentation process. At the mill, a strong commitment to conservation is evident, particularly concerning water usage. As the Ragati River is a vital part of the community and its ecosystem. Following fermentation, the coffee is spread out on raised beds to dry under the sun. Once the drying phase is complete, the coffee is hulled by the environmentally conscious Highlands Coffee Company. Subsequently, it is carefully bagged, preparing it for export. The coffee is either directly sold or made available for purchase at the Nairobi Coffee Auction. The “SL” varieties that comprise this lot are cultivars originally released by Scott Agricultural Laboratories in the 1930s and 1940s. These varieties became favorites of Kenyan coffee growers due to their deep root structures that searched for scarce water sources. These varieties also had a higher yield than the traditional French Bourbon while also being somewhat more disease resistant.