Description
Country
Kenya
Region
Murang’a County
Producer
Riakiberu
Arabica variety
SL28, SL34
Altitude
1400 masl
Process
washed
Tasting notes
bergamot – lychee – tamarillo
Suggested for
filter
The Riakiberu Coffee Factory, situated in Murang’a County’s Kamacharia location, is part of the Kamacharia Farmers Cooperative Society. The area’s rich red-volcanic soils, high altitude, and cool temperatures between 16–26°C provide ideal conditions for coffee cultivation, complemented by an annual rainfall of about 1,200 mm. Farmers benefit from year-round agricultural training, focusing on good farming practices, proper manure and input application, and support services such as pre-financing for school fees, farm inputs, and emergency needs.
Coffee here is cultivated on small plots, with cherries handpicked only at peak ripeness. The harvest process is meticulous: cherries are delivered to the washing station, sorted to remove underripe fruit and foreign matter, and pulped using clean local river water. The parchment coffee is then fermented for 12–24 hours, washed, and density-sorted before undergoing a final 24-hour soak to enhance cup quality. After processing, it is dried on raised tables in the sun for 2–3 weeks until fully cured, then hulled, rested, and packed in hermetically lined 60 kg jute bags for export.
Through its long-term vision, Riakiberu Coffee Factory aims to strengthen trust-based relationships with its farmers, increase yields through training and resources, and bring premium quality coffee to market while ensuring farmers receive premium prices—contributing to the sustainable growth of Kenya’s coffee industry.
