Natural Kenya? That in itself is a bit of an outlier. Ruera Estate from Candycane Coffee showcases a different side of a country known primarily for its clean, distinctly fruity washed coffees. The flavor profile combines sweet rosehip jam with fresh lemon, a subtle hint of green tea, and a slightly herbal aftertaste. The result is a complex and distinctive cup, where sweetness pleasantly alternates with freshness and more subtle tea notes.
The coffee comes from the Ruera Estate in Kenya’s Kiambu region, where it is grown at an elevation of 1, 577 meters. The coffee trees here grow in fertile red volcanic soil, which is a key component of the region’s growing conditions. This lot is not based on a single variety—it combines Batian, SL-28, SL-34, and Ruiru 11, several varieties associated with current Kenyan production. It is precisely the combination of origin, varieties, and unconventional processing that gives this coffee a character that pleasantly deviates from the classic notion of a Kenyan cup.
This time, Candycane opted for natural processing, which is less common for Kenyan coffees than the washed method. With natural processing, the coffee beans are dried inside the whole coffee cherry, remaining in contact with the pulp for a longer period during this phase. Generally, this method can yield more pronounced sweetness, a fuller fruity character, and a more complex profile. In the case of Ruera Estate, this translates beautifully into a combination of jam-like sweetness, citrus freshness, and a subtly herbal finish, giving this Kenyan coffee a truly distinctive character.
- Producer: Ruera Estate
- Harvest: 2026
- Soil type: red volcanic soil