Kenya Riakiberu AA

 Riakiberu factory is located in Kamacharia, Murang’a County, Kenya, at an altitude of 1,650 meters above sea level. The region’s rich red volcanic soils, annual rainfall of approximately 1,200 mm, and moderate temperatures ranging from 16°C to 26°C create ideal conditions for cultivating exceptional coffees. Farmers primarily grow the renowned SL28 variety, complemented by smaller volumes of Batian and Ruiru 11, varieties recognized for their productivity, disease resistance, and cup quality. The area benefits from two annual harvests, with the main crop harvested between October and December.

Coffee cherries are carefully handpicked at peak ripeness and delivered to the wet mill, where they are depulped and processed using the traditional washed method. Following depulping, the coffee undergoes a controlled fermentation period of 12 to 24 hours, allowing the mucilage to break down naturally. The parchment is then thoroughly washed and dried on raised African beds for 10 to 22 days, with frequent turning to ensure uniform drying.

Farmers receive ongoing training in Good Agricultural Practices, sustainable farming techniques, and productivity improvement programs. These initiatives aim to increase yields, enhance quality, and strengthen the long-term sustainability of coffee farming in the region.

Environmental stewardship is also a priority. The factory encourages tree planting among its members and manages wastewater through dedicated soak pits designed to protect local water sources. On their farms, producers commonly intercrop coffee with bananas and maize, while Grevillea and macadamia trees provide natural shade, contributing to biodiversity and healthier growing conditions.