Kenya | Tharaka Nithi County | SL28/Ruiru 11/Batian Washed AB Microlot

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Tasting Notes/Sensory: Blackcurrants, premium dark chocolate, honey, sweet
SCA Score: N/A
Suitable with Milk? YES
Roast Level: TBA
AGTRON: TBA

Roasted Level Suits: Espresso

PROCESSING: Washed

VARIETAL:  SL 28, Ruiru 11, Batian
Screen Size: 17 & Up
Producers: Thuita Producers
ALTITUDE: 1,500-1700 MASL
OWNER: Colbran family
SUBREGION/TOWN: Baroida, Aiyura, Kianantu
REGION: Eastern Highlands
FARM SIZE: 220 hectares
HARVEST MONTHS: OCT - FEB 2024

About Thuita Producers

The Thuita - Kathinthiuku mill is situated in Tharaka Nithi County, on the eastern foothills of Mt. Kenya. This county is home to the Chuka, Muthambi, Mwimbi, and Tharaka people, all part of the larger Ameru community. The mill is one of three operated by the Thuita Farmers’ Cooperative Society, alongside Mwirithe and Kiamuriuki mills.

The cooperative's coffee-growing history dates back to 1952 when its first seedlings were planted. The Society was officially established in 1954 and formally registered in 1986. Today, the cooperative supports over 2,500 local farmers, with a team of 13 permanent staff members.

Farmers are encouraged to intercrop coffee with banana, maize, Grevillea, and macadamia trees. This practice provides shade, promotes soil health, and enhances biodiversity. The region benefits from favorable growing conditions, including an annual rainfall of around 1,100 mm and the deep red volcanic soil that is characteristic of Kenya's renowned coffee-growing regions.

About SL28/Ruiru 11/Batian

SL28 is one of Kenya’s most famous coffee varieties, developed in the 1930s by Scott Agricultural Laboratories. Known for its high-quality cup profile, SL28 produces rich, fruity flavors with bright acidity and strong citrus notes, making it highly sought after by specialty coffee enthusiasts. The variety thrives in higher altitudes, where it benefits from the unique climate and soil conditions found in regions like Mount Kenya. SL28 is drought-resistant, making it resilient in harsh growing environments, but it is susceptible to diseases such as Coffee Leaf Rust (CLR) and Coffee Berry Disease (CBD), which limits its overall production.

Despite its disease vulnerabilities, SL28 continues to be favored for its exceptional flavor profile, often commanding premium prices in global markets. Farmers typically balance the risks of growing this variety by planting it alongside more resistant varieties. Its ability to produce complex, vibrant coffee has made SL28 a cornerstone of Kenya’s coffee reputation, and it continues to be cultivated in smallholder farms across the country, contributing to Kenya’s status as a producer of some of the world’s finest coffees.

Ruiru 11
Ruiru 11 was developed in the 1980s by the Coffee Research Institute in Kenya as a solution to the disease challenges that affected varieties like SL28. Named after the town of Ruiru, where the research station is located, Ruiru 11 is resistant to both Coffee Leaf Rust and Coffee Berry Disease, two of the most damaging diseases in coffee production. This variety is a compact, high-yielding plant that requires less space, allowing farmers to plant more trees per hectare, which increases productivity without sacrificing quality.

Ruiru 11 has become popular among farmers for its resilience and productivity, while still delivering good cup quality, often characterized by fruity and floral notes. Although its flavor profile may not be as complex or intense as SL28, it offers a more sustainable option for farmers dealing with the challenges of disease and climate change. As a result, Ruiru 11 has become a key variety in Kenya’s coffee industry, providing a balance between disease resistance and cup quality.

Batian
Batian is a relatively recent addition to Kenya’s coffee varieties, introduced by the Coffee Research Institute in 2010. It was developed to combine the high-quality cup characteristics of traditional varieties like SL28 with the disease resistance of Ruiru 11. Named after Mount Kenya’s highest peak, Batian was specifically bred to resist both Coffee Leaf Rust and Coffee Berry Disease, making it a resilient option for farmers. Batian is also high-yielding and thrives at high altitudes, making it ideal for Kenya’s coffee-growing regions.

In terms of flavor, Batian produces a cup that is well-balanced, with notes of fruit and floral undertones, similar to the complexity found in SL28. Its introduction has been a game-changer for many Kenyan farmers, as it allows them to produce high-quality coffee without the same level of risk posed by disease. Batian’s combination of excellent cup quality and resilience has made it an increasingly popular choice in Kenya’s specialty coffee industry, contributing to sustainable farming practices while maintaining the country's reputation for exceptional coffee.

Coffee in Kenya

Kenya is renowned globally for producing some of the finest specialty coffee, known for its bright acidity, complex flavors, and rich body. Coffee cultivation in Kenya dates back to the late 19th century when it was introduced by French missionaries, but it was in the 20th century that Kenya's coffee industry truly flourished. The country's unique geographical conditions, such as its high-altitude regions, fertile volcanic soils, and temperate climate, create ideal growing environments for Arabica coffee. Coffee farming is predominantly done by smallholder farmers, many of whom belong to cooperatives that pool their resources and share processing facilities, contributing to the high standards of production and processing that Kenya is known for.

Kenya's coffee varieties, such as SL28, SL34, Ruiru 11, and Batian, have been developed through extensive agricultural research to optimize flavor profiles and improve resilience to diseases. SL28 and SL34 are especially prized for their exceptional cup qualities, offering vibrant fruit notes, wine-like acidity, and floral undertones. Ruiru 11 and Batian, more recent developments, were introduced to combat challenges such as Coffee Leaf Rust and Coffee Berry Disease while still maintaining desirable flavor characteristics. The country's grading system, based on size and density (with AA being the highest grade), further highlights its focus on quality control. Kenyan coffee is often sold through auction systems, which helps ensure competitive pricing and transparency in the market.

The coffee industry is a significant part of Kenya's economy, employing over 700,000 small-scale farmers. However, in recent years, Kenyan coffee production has faced challenges such as fluctuating global coffee prices, climate change, and the younger generation’s declining interest in farming. Despite these hurdles, Kenyan coffee remains highly sought after in the specialty market, where its distinctive cup profile continues to attract premium prices. Efforts to modernize farming practices, invest in disease-resistant varieties, and increase support for smallholder farmers are key to ensuring that Kenya maintains its status as a global leader in the production of high-quality coffee.