THIS COFFEE HAS SOLD OUT. A bright cup, especially at moderate temparatures. From start to finish, the sweetness goes from sugarcane juice, to barley malt and rice syrup. Top notes include cantelope, lemon-rhubarb, celery soda, and fruit tea. City+ to Full City.
Out of Stock
--SEE OUR IN STOCK KENYA COFFEES HERE--
Need help replacing a favorite coffee? Read more here.
Riakiberu Factory is located in Muranga District in Kenya's Central Province. The wet mill is very old, built up in the late 1950's for members in the surrounding villages. Like most factories, the wet mill site is where farmers deliver whole coffee cherry to be processed through the wet mill, then dried before moving to dry milling facilities where the coffee is prepared for export. Riakiberu sits at roughly 1750 meters above sea level (some farmers at much higher elevations), and situated near the Ndurumo River from which they are able to channel fresh water to be used for wet processing, which is then re-circulated withou being put back into the river. Riakiberu is part of the Kamacharia Farmers Cooperative Society who currently serves over 1500 farmer members. This is the AA separation from this particular outturn, and we bought the slightly smaller screen size AB outturn as well, and will be listing later in August.
The smells in the dry grounds of Riakiberu are attractive, City+ roasts offering a mix of malty sweetness, and berry jelly. Fruits are present without overpowering the aroma, and while smells of baked goods, caramelizing sugars, and such billow in the steam from the hot coffee, subtler accent notes like berry and melon compliment this sugary base. Riakiberu brews really well, City+ roasts promising flavors of sagarcane juice, cantelope, and an interesting herbal note of celery soda. There's a honey-wheat flavor too that comes through in the finish that while a little odd for Kenya, but is just an afterthought as you pass through flavors of fruit tea, tart limeade, and lemon-rhubarb. Acidity is bright from the get go, the perception of citrus is apparent, and we noticed that the citric overtones gain momentum as the cup temperature cools. There's a tannic aspect in the finish that's similar to slightly over extracted black tea, and flavors of unrefined sweeteners like barley malt and rice syrup round out the finish.