Kenya

Riakiberu AA Washed

$23.50 Sale ‚ÄĘ Save

Key Lime, Baked Apple, Candied Walnut

Riakiberu AA Washed
Riakiberu AA Washed
Riakiberu AA Washed
Riakiberu AA Washed
Riakiberu AA Washed
Riakiberu AA Washed
Riakiberu AA Washed
Riakiberu AA Washed
Riakiberu AA Washed
Riakiberu AA Washed

Kenya

Riakiberu AA Washed

$23.50 Sale ‚ÄĘ Save

Key Lime, Baked Apple, Candied Walnut

Grind Options Grind Chart

Item is in stock Only 0 left in stock Item is out of stock Item is unavailable

Sweet aromas of candied walnut, navel orange, and plum introduce this velvety coffee. Notes of baked apple and black cherry accompany crisp Key lime acidity in the brewed cup, leading to an aftertaste of orange zest and candied walnut.

Producer: Riakiberu Coffee Factory
Farm: Kamacharia Farmers Cooperative Society
Region: Central Province, Murang'a County
Altitude: 1,650 masl | 5,413 feet
Varietal: SL28, Ruiru 11, Batian
Process: Washed
Roast: Light-Medium
Notes: Key Lime, Baked Apple, Candied Walnut

Riakiberu Coffee Factory was established in 1994, a year after Kamacharia Farmers Cooperative Society was registered. It currently has 1,542 active members.

Kamacharia Farmers Cooperative Society maximizes production by following trainings in Good Agricultural Practices, with application of manure and inputs when required. The society is made up of smallholders growing mainly SL28, with a small amount of Batian and Ruiru 11 varieties. This area has two harvests, one from March to May, and main harvest season being from October to December.

Once the beans have been pulped, they are put into fermentation tanks for 12-24 hours depending on temperature (though farmers are now experimenting with fermentation time to develop different flavor profiles).

Fermentation breaks down the sticky mucilage, leaving the beans in their parchment ready to be washed. After washing, the parchment coffee is taken to drying tables (raised African beds) where they are gently turned for a period of 10-22 days. A slower drying time contributes to greater balance and complexity in the cup.