Looking for a juicy Kenyan classic that will light up any filter? Kenya Riakiberu from Father's brings a cup that combines purity of processing with a fruity explosion. From the first sniff, raspberries come to the fore, the taste is reminiscent of hibiscus tea, and the finish is reminiscent of sea buckthorn jam. The beans come from approximately 700 small farmers associated with a local cooperative who grow the SL28 and SL34 varieties, renowned for their delicate, sparkling acidity and precise aromatics. Growing at 1,400 meters above sea level gives the coffee a clear structure. Expect energy and elegance from this filter coffee, inviting you to take another sip.
The Riakiberu Coffee Factory is located in Kamacharia and is part of the Kamacharia Farmers Cooperative Society. The cooperative brings together around 700 small farmers and works with them on a long-term basis, providing year-round training in good agricultural practices. It advises on the use of organic fertilizers and also provides financial assistance, from pre-financing tuition fees to purchasing agricultural inputs for the farm or covering extraordinary expenses. The Murang'a region is perfect for coffee, with fertile red volcanic soil, stable rainfall of around 1,200 mm, and cooler temperatures of 16-26 °C promoting slower ripening and sweetness. This particular lot is based on the traditional SL28 and SL34 varieties, which dominate the region and together bring a cup of precise fruitiness, purity, and clear acidity.
The processing is washed and carried out with the care for which Kenya is renowned. Hand-picked, only fully ripe cherries are first sorted at the station, de-pulped with clean water from the local river, and left to ferment for 12–24 hours. This is followed by washing and sorting by density, which enhances the sweetness and separates the highest quality beans. Then comes the final 24-hour fermentation bath, which softens the profile and enhances the clarity of the tones. Drying takes place for 2–3 weeks on raised beds under the African sun. After drying, the coffee is hulled, rested, and transferred to hermetically sealed 60kg bags. This careful process translates into a clean, sparkling taste in the cup. Ideal for pour-over, batch brew, and iced coffee when you want your filters to match the best Kenyan elegance.