Kenya Riakiberu – Specialty Coffee Beans from Kenya
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From the lush highlands of Murang’a, Kenya, this peaberry lot from Kamacharia’s Riakiberu mill captures everything we love about classic Kenyan coffees: bright, complex, and irresistibly expressive. Grown at 1,700 meters in rich volcanic soils, the carefully cultivated SL28 and SL34 varietals are fully washed, allowing their vibrant character to shine through.
Roasted light to highlight clarity, this coffee reveals a lively acidity balanced by a silky medium body. On the palate, expect wild berries, gently layered with maple syrup sweetness, followed by comforting notes of cocoa and vanilla in the finish.
The 2024 harvest showcases Kenya at its finest. Bold yet elegant, fruit-forward yet refined. A cup that excites the senses and keeps you reaching for another sip.
Specifications of Kenya Riakiberu
Origin: Muranga’a, Kenya
Producer: Kamacharia
Mill: Riakiberu
Varietals: SL28, SL34
Altitude: 1700m
Process: Washed
Roast Profile: Light (low sweetness, medium body, high acidity)
Flavour Notes: Wild Berries, Maple Syrup, Cocoa, Vanilla
Harvest: 2024
Country of Origin: Kenya
Kenya’s coffee industry supports over 6 million people and is regarded as one of the best in the world thanks to ideal conditions—volcanic soil, balanced rainfall, and high altitudes. The Central Kenyan region produces some of the most aromatic and vibrant coffees, often compared to Colombian beans for their full body and cocoa undertones, but with Kenya’s signature brightness and fruitiness.
Brew Guide:
For the best results, use a 1:16.1 brew ratio with a V60 or similar brewer. Begin with a 40-second bloom (twice the water volume of the dry coffee dose), followed by controlled pulse pours of 50g each. Keep the water temperature at 93°C with a total hardness of around 100 ppm. The result is a clean, juicy, and aromatic cup, bursting with acidity and layered sweetness.
