Riakiberu Peaberry - Kenya
Kamacharia, Murang'a, Central Province, Kenya Altitude: 1,650 MASL Process: Washed Varietal: Ruiru 11, SL 28, Batian
Tasting Notes: Raspberry, Lime, Sweet Tea, Brown Sugar
Best Brewed As: Drip, French Press, Pourover, Espresso
We can't get enough of this one. It's juicy, winey and is exactly what you'd expect out of a delicious Kenyan coffee.
About the Producer:
The producers are smallholder farmers from the Kamacharia community in Murang'a County. They receive ongoing training in Good Agricultural Practices, sustainable farming techniques, and productivity programs aimed at boosting crop yields, elevating quality, and building long-term agricultural sustainability. Local producers prioritize environmental stewardship by intercropping with bananas and maize, using macadamia and Grevillea trees for natural shade, and planting trees to protect local water sources.
About the Farm:
Located in Kamacharia, Murang'a County, Kenya at an altitude of 1,650 meters above sea level, the farms average 1 to 2 hectares per producer. The growing region benefits from rich red volcanic soil, 1,200 mm of annual rainfall, and temperatures between 16°C and 26°C. Farmers primarily grow the SL28 variety alongside smaller volumes of Batian and Ruiru 11, with the main harvest running from October to December.
About the Process:
- Harvest & Depulping: Cherries are handpicked at peak ripeness and delivered to the Riakiberu wet mill to be depulped.
- Fermentation: The coffee undergoes a controlled wet fermentation process in cement tanks for 12 to 24 hours to naturally break down the mucilage.
- Environmental Care: Wastewater from the wet mill processing is managed using dedicated soak pits to protect local water sources.
- Drying: The washed parchment coffee is transferred to raised African beds to dry slowly for 10 to 22 days, with frequent turning to ensure uniform drying.