We take a team of our baristas to visit this farm each year because we are so impressed with the Villatoro family’s coffee production. They have built a wet mill, a road that connects the rural community to the nearest paved road, and every roof in the family village of Hoja Blanca doubles as a drying patio. We are so excited to see this farm experiment with natural process coffee. Having partnered with them for over six years, it is a delight to watch the Villatoro family continually improve their cup quality and farming methods. Learn more about Finca La Esperanza here.
Elevation: 1450-1650 m
Farmer: Aurelio Villatoro
Variety: Bourbon, Caturra
We Taste: Raspberry, Praline, Cantaloupe
Roast Level: Light (Agtron: 71)
We visited both the Rukira washing station (“factory”) and
the Othaya Society’s Dry Mill and Cupping lab, hosted throughout by Newton
Ndiritu one of the brightest coffee personalities in Kenya. Newton is both the
factory chairman at the Rukira factory with approximately 560 members and the
chairman of the entire Othaya Society (which comprises about 15,000 farmer
members across several other factories).
Newton has raised the bar for his fellow member farmers at
Rukira in a few ways. By using best-practice pruning methods and appropriate
amounts of fertilizers he’s been able to increase the yield from around 5kg per
tree to around 23 kg per tree, thereby showing a way to make farming coffee
sustainable in the long-term. He’s smoothed the path for construction of the
Othaya society’s own dry mill, which has helped control the quality all the way
to our roastery. The dry mill also includes a state-of-the-art cupping lab, the
best cupping lab our coffee buying team has seen at any society or factory. By
controlling the process and continuously cupping the coffee, Rukira (and some
other factories at Othaya) consistently turn out some of Kenya’s best coffees.
The Rukira AA placed third in the Taste of Harvest competition this year, and
we think you’ll enjoy it tremendously!
Raspberry, Praline, Cantaloupe