S&W Craft Roasting

Kenya Ruiruiru Anaerobic Natural

This experimental lot from the Ruiruiru Factory in Nyeri County's Mathira Region represents a novel use of previously-wasted Fly Crop cherries, harvested continuously as they ripened. The anaerobic natural process—with raised-bed drying at 1800–2000 masl—delivers a distinctly unconventional Kenya profile: silky watermelon body, rose and hibiscus finish, with a subtle fermented edge (some detect strawberry instead). Grown by smallholder farmers in SL-28, SL-34, and Ruiru 11 varietals, this coffee rewards patience—rest it at least 2 weeks before brewing.