Kenya Rurima Estate AA
Tastes Like: butterscotch, lemon zest, raspberry
Producers: Rurima Family Cooperative
Washing Station: Self Owned
County: Embu
Region: Central Kenya
Estate Size: 15 Hectares
Harvested: Early 2024
Variety: SL28, SL34, Ruiru 11, Batian
Altitude: 1800 masl
Process: Washed
Rurima is an fifteen-hectare estate and family-operated cooperative located in Embu County, managed by Lucy Wanja Ndogo (pictured above). The property sits at 1,800 meters above sea level in the foothills of the extinct volcano, Mt Kenya, close to the town of Manyatta and the Kapingazi river. The area is defined by its bright red, nutrient-rich, volcanic soil and cool climate, both of which contribute to the outstanding quality of the coffees produced on this farm.
The estate was initially purchased by Lucy’s grandfather, Rurima, in the 1960s. Over time, the land has been parcelled and passed on to various extended family member, including Lucy herself, Jim Muturi, Pamela Muthoni, Morton Ndwiga and Patrick Njue. The siblings each own individual parcels (or shambas), which are located up to three kilometres from the property’s homestead. The estate runs like a cooperative, with family members delivering their cherry to the wet mill during the harvest, and close record keeping to ensure earnings from the sale of the processed coffee are distributed fairly.
In the 1980s, the family built a wet mill – or factory, as they are called in Kenya – on their land, enabling them to process and dry their crop onsite, rather than selling fresh, whole cherry to the local Farmers’ Society Cooperative. The factory is carefully overseen by Lucy, who manages day-to-day operations during the busy harvest season. By processing the coffee independently, the family are able to control every step of their production directly – from farming, to harvesting, processing, drying and sale – ensuring the full potential of the crop is achieved in terms of quality and sale price. The resulting coffee lot reflects the incredible amount of hard work and attention to managing every single variable that influences quality.
Choosing to process their coffee independently is not easy — or cheap. Managing processing on such a small scale has required significant investment in infrastructure, equipment and staff. It is also far costlier to mill and market small volume lots than large day lots. This investment has paid off, however, as Rurima is now produces some exceptionally high-quality lots which can fetch higher prices at the point of sale.
While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!
BLENDS:
Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1
SINGLE ORIGINS
These are roasted light, with great developement.. so leaves us running a couple recipes:
Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9
Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3
This is based on our commercial machine at the following parameters:
Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS
Pour Over
Dose - 15g
Water -
Temp - 100 Degrees
0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00
Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.
Aeropress
Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.
General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%
Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17
Fetco
Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17