Kenya AA Ruiru Mills Estate

About Kenya AA Ruiru Mills Estate

The Kiambu region, where Ruiru Mills Estate is located, is one of Kenya's prominent coffee-growing areas. Known for its deep red volcanic soils and favorable climate, Kiambu produces high-quality coffee with distinctive flavors. The region receives substantial rainfall, with annual precipitation ranging from 1500mm to 1800mm, and enjoys two rainy seasons that contribute to the lush coffee plantations. Historically, coffee cultivation in Kiambu began in the late 19th century, and the region has since become integral to Kenya's coffee industry. Coffee from Kiambu is often grown on small farms and estates, ensuring meticulous care and quality control. The region is noted for producing coffee with bright acidity, complex flavors, and a smooth body, making it highly sought after in the global market.

Ruiru Mills Estate is a 145-hectare farm initially established by British colonists. Today, it is one of six estates operated by Sasini. The coffee is processed using a precise washed method, involving a 12 to 24 hour fermentation followed by sun-drying on raised beds, which enhances its clean and bright flavor profile. The cultivation of Ruiru Coffee involves numerous smallholders and processing at notable washing stations like Karatina, part of the Barichu Cooperative Society. This cooperative comprises about 1,450 small-scale farmers who fully wash the coffee cherries with fresh river water from the Ragati River. Smallholder farmers here predominantly cultivate SL28 and SL34 Arabica varieties developed by Scott Labs.

Sasini’s estates emphasize equity and community support, providing workers with living quarters, early childhood education, union membership, and wages above the minimum. Sasini has also contributed to the Njenga Karume primary school, resulting in a new computer lab to equip students with essential IT skills for the digital age.

As noted above, this lot is comprised almost entirely of famed SL-28 and SL-34 varietals, Bourbon derivatives, that were developed decades ago by Scott Labs during the 1930s for the best flavors and are now being reproduced in areas around the world when conditions are right. These varieties are known for their depth, sophisticated flavor and wine-like acidity.  These SL varieties have the potential to be exceptional when produced in the right place and with care.  Kenya has become world famous for these varieties and the complexity of the resulting coffee.  Top quality Kenya is on every coffee professional's list of favorites.

•   Washing Station/Factory: Ruiru Mills Estate
•   District: Kiambu County
•   Altitude:  1840 Meters above sea level
•   Coffee Variety: Almost entirely SL28, SL34
•   Shade Trees:  Gravellea, Macadamia
•   Soil:  Red volcanic
•   Processing: Washed

Cup Characteristics: Aromas of coconut, marzipan, nutmeg and a hint of black pepper. Flavors of toasted coconut, nectarine, guava, bittersweet chocolate and red currant. Lemon-lime acidity.

Roasting Notes: Beans are hard and dense and can be roasted to a variety of darkness levels. Most floral and delicate notes will be presented at City+ to FC range. The delicate nuances of this coffee will present themselves at lightly roasted levels but be sure to have a full first crack. Some may prefer to finish the roast at the first sound of second crack. Behmor users try P1 or P3, or, switch to manual and increase drum speed in the latter part of the roast.