Kenya

Riakiberu Peaberry

$22.50 Sale Save

Brown Sugar, Cherry, Lemon Zest

Riakiberu Peaberry
Riakiberu Peaberry
Riakiberu Peaberry
Riakiberu Peaberry
Riakiberu Peaberry
Riakiberu Peaberry
Riakiberu Peaberry
Riakiberu Peaberry
Riakiberu Peaberry
Riakiberu Peaberry
Riakiberu Peaberry
Riakiberu Peaberry

Kenya

Riakiberu Peaberry

$22.50 Sale Save

Brown Sugar, Cherry, Lemon Zest

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Sweet aromas of brown sugar, cherry, and milk chocolate introduce this rich peaberry. Notes of lemon zest, brown sugar, and black tea accompany crisp Granny Smith acidity in the cup, leading to a spiced finish of clove and coriander.

Producer: Riakiberu Washing Station
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: Medium
Notes: Brown Sugar, Cherry, Lemon Zest

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 around 12-24 hours dependent on temperature, though farmers are now experimenting with fermentation time to develop different flavor profiles.

Fermentation results in the mucilage being broken down leaving the beans in their parchment which are then ready to be washed. Once the beans have been washed they will feel gritty in your hands which means they are now ready to be dried.

At this stage, the parchment beans are taken to drying tables (raised African beds) for a period of around 10-22 days where they are gently turned. A slower drying time contributes to greater balance and complexity in the cup.

Peaberries are the result of a natural mutation in which only one seed within the cherry is fertilized. Instead of two coffee beans with flat faces and round backs developing in the cherry, a single rounded bean is the result. Peaberries constitute a small percentage of each harvest and they are typically sorted into peaberry-only lots for consistency during the roasting process, since they are denser than regular coffee beans.