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.