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

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$56.00
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Kenya | Tharaka Nithi County | SL28/Ruiru 11/Batian Washed AB Microlot

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

This coffee has run out and is no longer roasted — kept here for archival purposes. Browse current coffees

View the history of our coffee stock status here

Origin and Sourcing

Varietal: SL28, Batian, Ruiru 11
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Developed by Scott Agricultural Laboratories in Kenya, SL28 is known for its excellent drought resistance and stunning cup quality. It exhibits bright, winey acidity with notes of blackcurrant and citrus. SL28 is one of the reasons Kenyan coffees are so revered. However, it’s highly susceptible to leaf rust and pests.
The Batian varietal, developed in Kenya for its resistance to coffee leaf rust and high cup quality, is typically processed using the traditional washed method. In this approach, ripe cherries are handpicked, pulped, and fermented in water for 12–48 hours to break down the mucilage. The beans are then washed and dried slowly on raised beds to ensure even drying and preserve clarity in the cup. This process highlights Batian’s signature profile—bright acidity, tea-like florals, and red fruit notes such as strawberry and citrus, often with a clean, juicy finish. In more experimental contexts, Batian is also processed using natural or anaerobic variations. One such method involves low-oxygen fermentation of whole cherries, followed by extended drying on raised beds over 15–20 days. This controlled fermentation boosts sweetness and complexity, yielding cups with richer fruit expression—think plum, jammy strawberry, and fig—with a silky body and vibrant acidity. Whether washed or natural, Batian’s processing is carefully tailored to emphasize its unique balance of structure, sweetness, and lively flavor.
Ruiru 11, a Kenyan hybrid varietal prized for its disease resistance and high yield, is most commonly processed using the traditional washed (wet) method. After selective handpicking, the cherries are pulped and fermented for 12–24 hours in tanks to break down the mucilage. The beans are then washed with clean water and dried on raised beds under the sun. This meticulous process produces a clean, vibrant cup profile that showcases the classic Kenyan characteristics: bright citrus acidity, blackcurrant and berry notes, and a tea-like finish. In some cases, producers experiment with natural or anaerobic methods to diversify the flavor profile of Ruiru 11. Natural processing involves drying whole cherries in the sun, concentrating sugars and intensifying fruit-forward notes like dried berries, tropical fruit, and red grape. Anaerobic variations introduce sealed, oxygen-restricted fermentation to develop deeper complexity and a creamier mouthfeel. Regardless of the method, Ruiru 11’s adaptability allows it to express both clarity and richness, making it a versatile varietal in both traditional and modern processing styles.
Processing Method: Washed
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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.
Producer: Thuita Producers
Region / Area: Eastern Highlands
Altitude: 1500–1700 MASL
Harvest Period: October – February 2025
Sourcing Partner: Coficom
Coffee Storage: Standard Warehouse Storage
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This coffee is stored in standard warehousing palletised under ambient conditions. Usually these coffees are in GrainPro bags to keep out moisture and protect beans. Suited for high-volume blends and economical Single Origins, frequent rotation ensures freshness.

Roast Details

Roast Style: Espresso
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roast Level: Medium
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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.
Roasting Weight Loss: 14.0%
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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.
Internal Agtron: 89
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This is a more accurate reflection of the actual roast colour than external as it's measured after grinding. Internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind coarseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.
External Agtron: 63
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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.
Agtron Spread: 26
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The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually indicates very dark, oily roasts typical of Italian-style, which we don't offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.
Roasted On Machine: Roest P3000
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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable. What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Taste Profile

Tasting Notes: Blackcurrants, premium dark chocolate, honey, sweet
Cupping Score: 83.0
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable with Milk? Yes
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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated? No
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Kenya | Tharaka Nithi County | SL28/Ruiru 11/Batian Washed AB Microlot - When is peak flavour?

Medium Roast - Roasted on Roest P3000

Other Information

Screen Size: 17 & Up

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.

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