Rukira

Rukira Factory, situated on the high-altitude slopes of the Aberdare Ranges, benefits from red volcanic soils rich in phosphorus that support slow cherry maturation. This results in coffees with deep sweetness and rich flavors.

Nestled between River Thuti and River Mumwe in Othaya, Nyeri County, Rukira Factory (as washing stations are called in Kenya) is part of Othaya Farmer Cooperative Society (FCS), which has 14,000 members across 19 wet mills. Rukira itself has 800 registered farmers, with 650 actively delivering cherries. Coffee is grown at high altitudes on the slopes of the Aberdare Ranges, and the main harvest runs from November to February.

The factory processes cherries from more than 670 smallholder farmers in the Nyeri highlands, an area known for its rich red volcanic soil high in phosphorus. The slow maturation of cherries at this elevation, combined with cool temperatures, extends drying times, leading to coffees with deep sweetness. These conditions make Rukira a prime location for producing standout microlots.

Cultivation

Producer members in Rukira Factory cultivate primarily SL28, SL34 and Ruiru 11. ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. They are cultivated with a serious eye towards sustainability and Good Agricultural Practices, with minimal environmental impact where possible. Ruiru 11 is a new variety known for its disease resistance and high yields. It also starts yielding fruit after just 2 years.

Harvest & Post-Harvest

Farmers delivering to Rukira factory handpick ripe cherry and deliver it to the factory that day. At intake, cherry is meticulously sorted. All sorting is overseen by the cherry clerk, who ensures that only ripe, undamaged cherry is received.

Once sorted, cherry is pulped on the factory’s disc pulper and then density sorted. Pulped cherry is fermented for 12 to 24 hours, depending on temperature and climate conditions, to break down the mucilage. Skilled staff oversee fermentation, checking regularly to ensure fermentation is halted at just the right moment. After fermentation, parchment is washed in fresh water through grading channels before being transferred to raised beds for drying.

The drying process lasts 7 to 14 days, with workers frequently turning the parchment to ensure even drying and prevent defects.

Once fully dried, the parchment is removed through hulling and the beans are graded before export.