RIAKIBERU – KENYA

Description

KENYA – WASHED

Taste notes: Sweet Berries – Pink Grapefruit – Citrus
Roast Degree: Light
Process: Washed
Region: Murang’a County
Producer: Kamacharia Cooperative Society
Varietal: Ruiru 11, SL 28, SL 34
Elevation: 1750 masl

This wonderful washed Kenyan coffee comes from the Riakiberu washing station in the county of Murang’a. The washing station is situated along the slopes of the Aberdare Range and sits at 1750 masl. 1,300 smallholders in this region contribute coffee cherries to this mill and belong to the Kamacharia Cooperative Society. The Cooperative was established in the early 1960s, and works with a number of Factories, including Riakiberu, to provide better opportunities to smallholder producers. The Murang’a County is known for its agriculture, and in addition to coffee, locals may also grow tea, maize, and beans whilst also fishing, maintaining livestock for milk and hives for honey.

This region is defined by its bright red soils, full of rich nutrients for coffee trees. The high altitude allows for ideal temperatures and rainfall for the slow maturation of coffee cherries. Smallholders in this region grow coffee on small plots of land and pick the cherries during harvest to deliver to the mill. There are two harvests in the Murang’a County, the main occurring from October-December, and a fly crop harvested between April and July.

HOW TO BREW

Espresso

Dose: 17g
Yield: 40g
Time: 22-25 seconds

Cafetiere

Coffee: 30g
Water: 500g
Time: 8 minutes
Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour.

Pour Over 

Coffee: 18g
Water: 360g
Time: 3 minutes
Put your coffee in your brewer of choice – Pour over 50g of water for a bloom – Wait 30 seconds – Over 1 minute pour 310g of water – Wait for the water to drip through – Enjoy!