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KENYA

Ruiruiru

Acidity

Juicy, Silky

Tasting Notes

Ripe berries, Grapes, Plum, Chocolate, Brown sugar

Body

Bright, Elegant

Product
Bright and fruit-forward, with ripe berries, grape-like sweetness, and juicy plum notes, balanced by chocolate richness and brown sugar sweetness. Smooth-bodied with a vibrant and lingering finish.

Origin

Kenya

Farm

Torch Coffee

Process

Natural Anaerobic

Polygon

Variety

Ruiruiru

Altitude

1,700-2,000 masl

Roast Level

Light / Medium

Torch Coffee

Located in Mathira North, Nyeri County, Rui Ruiru Factory works with local smallholder farmers cultivating coffee at elevations of 1,700–1,900 masl on the fertile volcanic slopes near the Aberdare mountain range. The region’s cool climate and rich soils contribute to the vibrant acidity and layered sweetness characteristic of high-quality Kenyan coffee. In collaboration with Torch Coffee, Rui Ruiru explores modern natural and anaerobic processing methods, producing expressive coffees with intense fruit character, deeper sweetness, and refined complexity while preserving the clarity associated with Nyeri profiles.

Brewing guide

Filter

Espresso

Milk

Ratio

1:15

Grind Size

Medium-fine (21–28 clicks MK4 / 14–18 C2)

Coffee Age

14–17 days, ideally

Water

255ml @ 90°C – 93°C

Target Time

2.5 – 3 minutes

To achieve exceptional coffee, prepare your clean brewing tools and be consistent with grind size (based on roast date/method), water quality, weight, ratios, and time. Remember, let your palate guide you to personalize the best recipe, so brew often and have fun!

Brewing Guide
coffee farm

SUSTAINABILITY & TRACEABILITY

Selective hand-picking, small-lot processing, and transparent premiums support long-term soil health and producer livelihoods. Each bag is traceable to plot and process date, ensuring the clarity you taste is matched by clarity in sourcing.