Description
Low Stock – Only 12 pound left!
This coffee is from the Riakiberu Washing Station in the Central Province north of Nairobi in Murang’a County. Around 700 small farmers bring their cherry to this washing station. With ideal conditions for coffee growing, farmers benefit from the mineral rich volcanic soils, typical for the area. The area experiences an annual rainfall of 1,200 mm at 1,650 masl.
Riakiberu Coffee Factory’s long term goal is to encourage increased production through farmer training and agricultural seminars that are conducted year round. Their wish is to establish a transparent, trust based relationship with the smallholder farmers and help support sustained industry growth in Kenya, whilst bringing premium quality and premium prices to the farmers.
The Riakiberu coffee factory belongs to the Kamacharia Farmers Cooperative Society. From funds set aside from the previous year’s harvest, members of the cooperative can access pre-financing for school fees, access to farm inputs and funds for emergency needs. This area has two harvests, one from March to May, and the main harvest from October to December.
Tasting Notes: A very cool and sizzling cup of coffee! A perfect example of Kenya coffee. Strong and more extreme cup at lighter roasts. Comes off very lemony with some fruity/floral tones balanced with a clean and very noticeable spicy chocolaty undertone. A little hint of caramel can be found but is pretty easily overpowered by the acidity or spice depending on your roast curve. As the beans roast darker the chocolaty factor overpowers the brighter notes flipping the main tones of the cup. Accentuates the body of the cup turning much fuller. The darker you go, the less bright the cup gets, but no roasting the crispness out of this cup! Roasts into 2nd crack will be very potent and smoky semi-sweet cups.
Roasting Notes: Like most stand-up lots, this coffee holds the lighter roasts very nicely but will have strong acidity – light roasts will only be for those who love the Kenyan acidity. As one slows down the roast or pushed more to the medium mark, the cup balances out better yet still provides an exotic cup with clearly present acidity. The brighter tones will burn out around 2nd crack but the potency of the cup will only increase into the dark roasts.
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