RORET WET MILL
| County: | Kericho County, 80 kilometers South West of Kericho town which is home to large tea estatesand approximately 150 kilometers from Eldoret. |
| Society: | Roret Farmers’ Cooperative Society |
| No. of Farmers: | Total: 1280 Men: 700 Women: 580 |
| Altitude: | 1,500-1800 m above sea level |
| Harvest Season: | December- February |
| Annual Rainfall Amount: | 1,600-1800 mm |
| Annual Temperature Amount: | 22-30°C |
| Coffee Type: | Arabica, mainly SL28, Ruiru 11 |
| Average Annual Cherry Production: | 300,000KGs |
| Soil Type: | Loam alluvial soils. |
| Art of Production: | The coffee is wet processed, where the fully ripe cherries are;· Pulped,
· Fermented, · Washed, Dried slowly over 2- 3 weeks where the moisture content is reduced to 10-12%. The coffee is then delivered to the dry mill. |
| Grower’s Cultural History/ Profile: | This co-operative is part of unique Rift valley co-operatives where wet-processing is done at farm level, where 3-5 farmers within the same area/village utilize on hand pulper.
After wet-processing, the dried parchment is delivered to the factories where it is then delivered to mills for dry milling. |
| Processing Method: | Wet processing |
| Drying Process: | Dry milling after the parchment has dried |
| Milling Location: | Kipkelion Coffee Mill |
| Moisture Level: | 10.5% |
| Cup Report: | The Roret cup has medium acidity with a well-rounded body with slight chocolate and vanilla notes |
| Availability: | Available from late March- July every year |
| F.O.B Location: | Mombasa |
| Ex-Warehouse Location: | Nairobi |