KENYA CRI RUKERA AB This coffee was produced at the historic Rukera Farm, owned and operated by Kenya’s Coffee Research Institute(CRI), one of the country’s primary agricultural bodies. AB in […]

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KENYA CRI RUKERA AB

This coffee was produced at the historic Rukera Farm, owned and operated by Kenya’s Coffee Research Institute(CRI), one of the country’s primary agricultural bodies. AB in the name above is a reference to bean size.

A look at the specs:

Farm: Rukera Farm

Varietal(s):  Sl28, SL34, K7, Ruiru 11 & Batian

Processing:  Fully washed & dried on raised beds

Altitude: 1,500 to 1,600 meters above sea level

Owner: Kenya Coffee Research Institute (CRI)

Town: Ruiru Region:  Kiambu County

Country:  Kenya Total size of farm:  81 hectares Area under coffee: Approx. 79 hectares

 

Coffee Blossoms

Coffee Blossoms

In 1908, the British colonial government appointed the country’s first Coffee Entomologist (a zoologist who studies insects and their effects on coffee plantation ecosystems), who was instructed to assist with improving production in Kenya alongside Scott Laboratories.

I’m sure nobody knew this would be the beginning of something great.

Back then, all coffee research was undertaken by Scott Labs, situated on the outskirts of Nairobi. Scott Labs developed multiple varieties between 1934 and 1963, including various SL (Scott Labs) varieties, mostly based on Moka and Bourbon types brought by the Scotch and French missions to Kenya. SL28 and SL34 are widely grown throughout Kenya and are considered some of the more successful varieties- with SL28 considered by some to have the highest cup quality overall.

In 1944, the government purchased Jacaranda Estate near the town of Ruiru and established the Coffee Research Station there, using that land for the development of new varieties and agricultural techniques. Rukera farm, just next to Jacaranda, was established 5 years after. The Laboratories for these two farms were constructed and completed in the same year.  While the CRI has gone through various changes since then, it kept its model farms – Jacaranda and Rukera – and today uses their coffee to help fund the Foundation’s activities.

Conclusion

Everytime you buy a bag of these beans, you’re contributing to the development of coffee in Kenya directly through the CRI. And who doesn’t want to make Kenyan Coffee better than it already is?

I think that’s pretty awesome.

In the cup: expect Red Apple, Stone fruit and butterscotch, as well as a hint of berries, characteristic of the SL series.

Great as a Siphon brew.

We have another Kenyan in the pipeline, so stay tuned.

Until next time.

 

I’m the Head Roaster at Origin. I joined the company in 2008. My primary focus is on developing roast profiles for the diverse array of great coffees that we purchase throughout the year. I am interested in understanding what makes coffee special, such as processing, varietals and anything else pertaining to geographical distinction.

In my spare time, I focus on something a little different. I am an aspiring mycologist and nutrition enthusiast focusing on gourmet and medicinal mushrooms and the human microbiome. I also dabble in fermentation from time to time.