Additional information

The Estate main activities include coffee production in 190.31 hectares. This Estate has offered employment to over 1,000 Kenyans in the rural set for the entire coffee production process.

Soil is red volcanic, with the landscape sloping
gradually amidst low-lying hills. The farm lies 1577 meters above sea level. The area has two rainy seasons, March to May and October to December. Irrigation of coffee is carried out during the alternate dry seasons. Picking is done manually by workers and delivered to the wet mill for processing. After carefully sorting, the cherries are pulped using the pinhalence and Mackinnon pulper plants. Great care is taken to sustain bean quality. Rewetting of dry coffee and over fermentation is avoided at all costs.

Drying is done with the aim of reducing moisture content of the bean for safe storage and better quality. Well dried beans are maintained at 10 – 11% moisture content. Drying is done on outdoor drying beds that utilize natural heat. In Ruera Estate the management strives to produce high quality coffee while ensuring sustainability. In line with this, the state has conserved the environment through reforestation, energy conservation, proper waste disposal and soil erosion conservation.