Riakiberu Coffee Factory, part of the Kamacharia Farmers Cooperative Society in Murang’a County, Kenya, sits at high altitude on red volcanic soils that support quality-focused, carefully managed coffee production.
This lot is composed of SL28 and SL34, classic Kenyan varieties known for their structured acidity and vibrant dark fruit character. Processed as a washed coffee, the cherries are pulped, fermented for 12–24 hours depending on temperature, then dried slowly on raised beds for 10 to 22 days to enhance balance and complexity.
POMA's impact: The collaboration with POMA brings together scientific research and practical farming, focusing on improving agricultural practices and processing methods to refine cup quality while supporting sustainable production.
Expect a juicy cup with ripe red berry aromas, such as blackcurrant and blackberries, and a vibrant and mouthwatering acidity.
Tasting Notes: Ripe Red Berries | Blackcurrant | Blackberry