Description
Finca Ruera - Kenya
Ruera Estate - Kenya is a coffee estate located in the heart of Kiambu County. It was owned by Socfinaf Co. Ltd until its acquisition by the current management, Kofinaf Co. Ltd. Located in the Kiambu Countyin the sub-county of Jujais one of the most important coffee plantations in the area, with a cultivated surface area of more than 190 hectares.
Located at a distance of 15 km from the town of RuiruRuera Estate stands out not only for its scale, but also for its social impact: it employs more than one thousand rural workers throughout the entire coffee production chain.
The farm is located at an altitude of 1,577 metres above sea levelon a plot of land of gentle hills and red volcanic soilsThe climate has two distinct rainy seasons (March to May and October to December). The climate has two well-defined rainy seasons (from March to May and from October to December), and irrigation is carried out in alternate dry seasons, ensuring a balanced growth of the coffee tree.
Production process
Manual harvesting
The cherries are only harvested by hand when they are fully ripe. This selective harvesting guarantees consistent quality from the very first harvest.
Selection and flotation
After harvesting, defective or damaged cherries are manually removed. Then, a floating process is carried out in water, where the less dense cherries (overripe, immature or diseased) are discarded and float on the surface of the tank.
Controlled fermentation
The cherries undergo a fermentation of approximately 12 hoursa key process to break down the mucilage and enhance flavour development, reducing bitter notes.
Sun drying
Drying takes place naturally during 4 to 5 weeksThe drying process, a slow but essential process to reduce the moisture in the grain without compromising its integrity. Poor drying can ruin the grain, but here it is rigorously guarded to preserve both flavour and internal structure.
Shelling
Finally, a mechanical friction process is carried out to remove the dry pulp and remaining mucilage, leaving the grain ready for storage and export.
