ADOUT FARM
A bright representative of Kenyan specialty coffee, the Ruby lot is grown on the highland plateaus of the Central Province at an altitude of 1600–1800 meters. The land here abounds in red volcanic soil rich in iron and phosphorus, which is the main secret behind the unique brightness of Kenyan coffee. Local farmers unite in cooperatives to control every stage of production at the processing stations.
Here they grow the legendary Kenyan varieties SL28 and SL34 — Bourbon mutations developed in Kenya, famous for their wine-like acidity and berry profile. Processing follows a strict Kenyan protocol: the cherries are fermented in cold mountain water using a wine soaking method for 72 hours. The beans then undergo double sun-drying. This ensures a perfect moisture balance and preserves the bright esters of the bean.
Photo from: cabi.org, simonandbearns.coffee