Meaning “place of rocks” in the Kikuyu language, Ruarai is the name of both a regional river and a local coffee processing factory in Kenya's Nyeri region. Consisting of the usual suspects of Kenyan coffee varietals–SL 28,SL 34, Ruiru 11 and Batian–this coffee contains crop from ~600 regional smallholder farmers, most of whom grow on less than 2 hectares in the red volcanic soil along the base of Mount Kenya. 

Cherry is sorted, pulped, fermented for 16-18 hours, and washed before being dried on raised beds for 13-14 days. Expect a citrus-forward, but not tart, coffee with lots of blood orange and clementine juiciness and a candied sage note that hints at savory but never quite gets there. As the cup cools, the citrus brightness settles into an almost creamsicle texture.

Net weight: 12 ounces