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Kenya – Riakiberu PB
Price range: € 16.40 through € 113.16
Country: Kenya
Region: Kamacharia, Murang’a County
Farm / Station: Riakiberu Factory
Producer: approximately 700 smallholder farmers from the cooperative
Altitude: 1,400 masl
Varietal: SL28, SL34
Process: Washed
Tasting notes: Raspberries, hibiscus tea, sea buckthorn jam
Preparation: suitable for all types of filter brewing methods (Solo Dripper, V60, Chemex, Aeropress, French press…)
Type of coffee: roasted whole bean coffee
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.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
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Region: Upper Bukyabo
Processing Station: Coffee Gardens
Altitude: 1,800 – 2,200 m a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: Washed
Tasting notes: Full creamy body, milk chocolate, and floral aroma.
Preparation: Suitable for espresso-based drinks, including in-home espresso machines.
Coffee type: Roasted whole bean coffee
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Region: Agaro, Jimma, Western Ethiopia
Washing Station: Beshasha
Producer: Mustefa Abakeno + local smallholders
Altitude: 2000–2100 m a.s.l.
Variety: 74110, 74112
Processing: Washed
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Brew Method: Suitable for all filter brew methods (V60, Aeropress, Chemex, French press…)
Type: Roasted whole bean coffee
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Region: Mt Elgon, Eastern Uganda
Farm / Station: Partner farmers from the Mt Elgon area / The Coffee Gardens
Producer: The Coffee Gardens Project
Altitude: 1,800 – 2,200 m a.s.l.
Varietal: Nyasaland, SL14, SL28
Process: Washed (cherry fermentation)
Tasting notes: cocoa beans, dark chocolate, peaches
Preparation: Suitable for all types of filter coffee brewing (Solo Dripper, V60, Chemex, Aeropress, French press…)
Type of coffee: Roasted whole bean coffee
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Namugowa isn’t just another specialty coffee. It’s part of a bigger story that we’ve poured a piece of ourselves into. A year ago, we had the chance to be right there in Uganda – to meet the farmers who grow the coffee, to see the process from harvest to drying. And that’s when we realized we wanted to do even more.
Together with The Coffee Gardens, we co-financed the opening of a QC Lab in Uganda. This quality control laboratory enables farmers to evaluate their harvest directly on site, refine their practices, and, as a result, achieve fairer prices.
Every cup of Namugowa is not only about flavor, but also about the future. About giving farmers the tools and knowledge that open doors to better conditions and stability. And that’s exactly why we love returning to Uganda.🤎
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Region: Chelbesa, Gedeb
Washing Station: Chelbesa
Altitude: 2200 m a.s.l.
Varietal: Heirloom
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Region: Rio Sucio, Caldas
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Altitude: 1600-2000 m.a.s.l.
Variety: Castillo, Colombia
Processing: washed – sugar cane decaf
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Region: Upper Bukyabo
Processing station: Coffee Gardens
Altitude: 1800-2200 m.a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: washed
Taste profile: Chamomile tea with lemon and hazelnut cream
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Type of coffee:roasted whole bean coffee
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Region: Piendamó, Cauca Department
Farm / Station: Members of the Asociación de Caficultores del Cauca (ACC)
Producer: ACC – Asociación de Caficultores del Cauca
Altitude: 1,700 to 2,100 m a.s.l.
Variety: Castillo
Process: Washed
Cup Profile: orange, nettle tea, star anise
Preparation: suitable for espresso-based coffee preparation, including home espresso machines. You can also find this coffee in a filter roast version (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper…).
Type of coffee: Roasted whole bean coffee
Why Inza Matters
Inza isn’t just another coffee – it’s a story of resilience and connection. This year, our “dad” Petr traveled there, and even though local unrest nearly kept him from reaching the region, he eventually met the people behind this coffee.
High in the mountains of Cauca, smallholder farmers grow coffee on steep slopes, most of the work done by hand. Their dedication to quality shines through in every cup. For us, Inza is a reminder of their commitment and the strong community that makes Colombian coffee so special. 🤎
Country: Colombia
Region: Piendamó, Cauca Department
Farm / Station: Members of the Asociación de Caficultores del Cauca (ACC)
Producer: ACC – Asociación de Caficultores del Cauca
Altitude: 1,700 to 2,100 m a.s.l.
Variety: Castillo
Process: Washed
Cup Profile: orange, nettle tea, star anise
Preparation: Suitable for all filter coffee brewing methods (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper). This coffee is also available in an espresso roast.
Type of coffee: Roasted whole bean coffee
Why Inza Matters
Inza isn’t just another coffee – it’s a story of resilience and connection. This year, our “dad” Petr traveled there, and even though local unrest nearly kept him from reaching the region, he eventually met the people behind this coffee.
High in the mountains of Cauca, smallholder farmers grow coffee on steep slopes, most of the work done by hand. Their dedication to quality shines through in every cup. For us, Inza is a reminder of their commitment and the strong community that makes Colombian coffee so special. 🤎