From the gentle hills of Kiambu county, at 1,600 meters above sea level, this naturally processed coffee is grown on the historic Ruera Estate. With over 190 hectares of coffee trees and a workforce exceeding 1,000 rural workers during the coffee production process, Ruera is one of the most active farms in central Kenya. The altitude, red volcanic soils, and bimodal climate (two rainy seasons, from March to May and from October to December) create an environment conducive to progressive and complex bean maturation. This lot, composed of SL-28, Ruiru 11, Batian, and K7 varietals, has been processed using the natural method: manual harvesting, selective flotation, 12-hour fermentation, sun drying for over 4 weeks, and friction hulling. Attention to detail at each stage allows for the full fruity potential of the origin to be expressed. The fragrance is fruity, with a pastry base and crisp notes of tropical fruit and strawberry. Honey appears in the mid-palate, alongside a winey/liqueur-like acidity and a silky, enveloping body. Round, long, and juicy, this Kenya offers a sweet profile that moves away from the classic washed, without losing precision or elegance. This coffee has been selected as the official coffee of the Euskadi AeroPress Championship 2025, a choice that recognizes its expressiveness, clarity in filter methods, and vibrant profile. A lot designed to shine in competition.