Kenya – Riakiberu PB

Roast Date: 18 Nov 2025

Flavor profile: Raspberries, Hibiscus Tea, Sea Buckthorn Jam

Country: Kenya
Area: Kamacharia, Murang'a
District Farm/Station: Riakiberu Factory
Producer: approximately 700 small farmers associated in a
cooperative Altitude: 1 400 m above sea level
Variety: SL28, SL34
Processing: Washed

The story of the farm and the station

Riakiberu Coffee Factory is located in the Kamacharia area of Murang'a district and falls under the Kamacharia Farmers Cooperative Society, which brings together around 700 small-scale growers. The main cultivated variety is SL28, a smaller part is Batian and Ruiru 11.

The region is characterized by fertile red volcanic soil, high altitude and cooler temperatures (16-26 °C), which, together with annual rainfall of around 1,200 mm, create ideal conditions for coffee cultivation.

The cooperative provides farmers with year-round training in good agricultural practices, advice on the use of organic fertilization and support in the form of pre-financing of tuition fees, farm entries or extraordinary expenses.

How is coffee processed?

Harvesting is done by hand, and only fully ripe cherries are brought to the processing station. Here they are sorted, peeled with clean water from the local river and left to ferment for 12-24 hours. This is followed by washing, density sorting and a final 24-hour fermentation bath to enhance the quality of the cup.

The coffee is dried on raised beds under the African sun for 2-3 weeks, then peeled, rested and packed in hermetically lined 60 kg bags.

Variety

This lot consists of traditional Kenyan varieties SL28 and SL34, which are grown for their fruitiness, high quality and lively acidity. Combined with the ideal conditions of the Murang'a area, they provide a complex and balanced flavor profile with clear acidity and sweet aftertaste.