Finding exceptionally good natural Kenya is like finding a unicorn. That’s exactly what this rare coffee from the Kiambu region, processed at Ruera Estate, is.

After the careful handpicking of only the ripest cherries, the processing begins – a rarity in Kenya: the natural process. The cherries are first sorted in water tanks, where lower-quality ones are separated. They then undergo a 12-hour fermentation before being spread out on raised African beds, where they dry in the sun for 4–5 weeks until they reach the perfect moisture level. After drying, the coffee rests before being hulled and meticulously sorted once again prior to export.

The result is an incredibly complex coffee that truly deserves the title of a contender for Coffee of the Year. With each passing day after roasting, it gradually opens up, revealing a cup that becomes cleaner and more elegant. This coffee offers far more than its label could ever promise.

☕ Taste Profile:

• fresh pineapple and mandarin
• juicy blood orange
• sweet strawberries and blackberries
• and as the coffee cools, a delicate floral note of rooibos emerges

This is a coffee you’ll enjoy discovering with every sip – from the very first hot drop to the final cooled-down notes.