Kenya – Riakiberu PB

Story of the farm and station

The Riakiberu Coffee Factory is situated in Kamacharia, Murang’a County, and is affiliated with the Kamacharia Farmers Cooperative Society, which comprises approximately 700 smallholder farmers. The main variety grown is SL28, with smaller portions of Batian and Ruiru 11.

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

The cooperative provides year-round training in good agricultural practices, advice on organic fertilizer use, and financial support such as pre-financing for school fees, farm inputs, and emergency needs.

How is the coffee processed?

Harvesting is done by hand, and only fully ripe cherries are delivered to the washing station. There, they are sorted, pulped using clean local river water, and fermented for 12-24 hours. The coffee is then washed, density-sorted, and undergoes a final 24-hour soaking stage to further enhance cup quality.

The beans are dried on raised beds under the African sun for 2-3 weeks, then hulled, rested, and packed into hermetically lined 60 kg bags.

Varietal

This lot consists of traditional Kenyan varieties SL28 and SL34, cultivated for their fruit-forward character, exceptional quality, and lively acidity. Combined with the unique growing conditions of Murang’a, they deliver a complex and balanced cup with bright acidity and a sweet finish.