Kenya - Rui Ruiru AA Natural Anaerobic

Origin

• 🇰🇪 Kenya

Tasting notes

Character

• Experimental
  50
• Funky
  40

Producer: Mathira North Cooperative, Torch Coffee Farm: Ruiruiru Factory Location: Mathira, Nyeri County VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. : SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness., SL34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., Ruiru 11 Process : NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Altitude : 1,800 - 2,000 masl Fermentation ▪ ▪ ▪ ▫ ▫ Sweetness ▪▪▪ ▪ ▪ AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. ▪▪▪ ▪ ▫ Roast ▪ ▪ ▪▫▫