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肯亞Ruru是一個曾經被廢棄的處理廠,透過契作和更多農民的溝通與學習,藉由日曬和實驗製程來復興該區塊的咖啡生產。這個JH批次,更是由業界相當厲害的胡元正老師設定發酵製程。不過份的發酵,創建了一隻同時帶有肯亞經典醋栗調性,以及大吉嶺特殊調性的咖啡。