{"id":3827075219567,"title":"Kenya | Ruiru, Rukera AA","handle":"kenya-ruiru-rukera","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eProducers: Kenya Coffee Research Institute (CRI)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste notes - jabuticaba, red currant, stone fruits, rye bread pudding.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRukera is owned by Kenyan Coffee Institute and has been training farmers around the country for more than 50 years and the sale of this exceptional AA lot has directly gone towards continuing improvement in Kenyan coffee.\u003c\/p\u003e\n\u003c!-- split --\u003e [TABS]\n\u003ch5\u003eWhy is this coffee special?\u003c\/h5\u003e\n\u003cp\u003eBeing a part of the specialty coffee industry is not just about hunting the most precious beans, but also about responsibility. The focus is not only on direct trade, it is also on the long term relationship. Hence we are proud and honoured to offer you again this beautiful lot from Coffee Research Institute (CRI) Rukera farm. Not to mention that by buying this lot we all together support CRI, their efforts to make Kenyan coffees better, with research in all areas of production, processing, and marketing.\u003c\/p\u003e\n\u003ch5\u003eFarmers and harvest\u003c\/h5\u003e\n\u003cp\u003eRukera farm was established in 1949 and for many years it has acted as a demonstration farm charged with the responsibility of running model sites for teaching good agricultural practices to farmers around the country.\u003c\/p\u003e\n\u003cp\u003eDuring the harvest, the farm brings in hundreds of people from surrounding areas to help with the picking. Only the ripest cherries are picked at each pass. These are delivered on the same day to the ‘factory’ (as Kenyan washing stations are called) for pulping. 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The focus is not only on direct trade, it is also on the long term relationship. Hence we are proud and honoured to offer you again this beautiful lot from Coffee Research Institute (CRI) Rukera farm. Not to mention that by buying this lot we all together support CRI, their efforts to make Kenyan coffees better, with research in all areas of production, processing, and marketing.\u003c\/p\u003e\n\u003ch5\u003eFarmers and harvest\u003c\/h5\u003e\n\u003cp\u003eRukera farm was established in 1949 and for many years it has acted as a demonstration farm charged with the responsibility of running model sites for teaching good agricultural practices to farmers around the country.\u003c\/p\u003e\n\u003cp\u003eDuring the harvest, the farm brings in hundreds of people from surrounding areas to help with the picking. Only the ripest cherries are picked at each pass. These are delivered on the same day to the ‘factory’ (as Kenyan washing stations are called) for pulping. The pulped coffee is then fermented for around 12 hours before being fully washed in clean water to remove all the remaining mucilage.\u003c\/p\u003e\n\u003cp\u003eOnce clean, parchment is first delivered to pre-drying tables for around two hours. Here it will be sorted again, as it loses excess surface moisture before it is delivered to the main drying beds. Coffee is turned and sorted every two hours and is covered during the hottest part of the day to prevent splitting and to promote even drying. After this, the coffee will be moved to conditioning bins to ‘settle’ and stabilize moisture content.\u003c\/p\u003e\n[\/TABS]"}

Kenya | Ruiru, Rukera AA

Processing
Washed
Harvest
November 2018
Altitude
1500-1600m
Variety
SL28, SL34, Ruiru 11
Scoring
88.5

Producers: Kenya Coffee Research Institute (CRI)

Taste notes - jabuticaba, red currant, stone fruits, rye bread pudding.

Rukera is owned by Kenyan Coffee Institute and has been training farmers around the country for more than 50 years and the sale of this exceptional AA lot has directly gone towards continuing improvement in Kenyan coffee.

Weight
Quantity
€16,00
Maximum quantity available reached.

Being a part of the specialty coffee industry is not just about hunting the most precious beans, but also about responsibility. The focus is not only on direct trade, it is also on the long term relationship. Hence we are proud and honoured to offer you again this beautiful lot from Coffee Research Institute (CRI) Rukera farm. Not to mention that by buying this lot we all together support CRI, their efforts to make Kenyan coffees better, with research in all areas of production, processing, and marketing.

Rukera farm was established in 1949 and for many years it has acted as a demonstration farm charged with the responsibility of running model sites for teaching good agricultural practices to farmers around the country.

During the harvest, the farm brings in hundreds of people from surrounding areas to help with the picking. Only the ripest cherries are picked at each pass. These are delivered on the same day to the ‘factory’ (as Kenyan washing stations are called) for pulping. The pulped coffee is then fermented for around 12 hours before being fully washed in clean water to remove all the remaining mucilage.

Once clean, parchment is first delivered to pre-drying tables for around two hours. Here it will be sorted again, as it loses excess surface moisture before it is delivered to the main drying beds. Coffee is turned and sorted every two hours and is covered during the hottest part of the day to prevent splitting and to promote even drying. After this, the coffee will be moved to conditioning bins to ‘settle’ and stabilize moisture content.