Kenya Ruiru 11, SL 28, Batian Washed Raspberry, red currant, citrus, floral Riakiberu Coffee Factory, established in 1994, is located in Kamacharia, Murang’a County, Kenya, at 1,650 meters above sea level. It serves 1,542 active smallholder farmers who mainly grow SL28, alongside smaller amounts of Batian and Ruiru 11. The region has two harvests each year: a smaller crop from March to May and the main harvest from October to December.The area’s red volcanic soils are rich in nutrients and, together with annual rainfall of around 1,200 mm and temperatures between 16 - 26°C, provide ideal conditions for high-quality coffee production. Farmers follow Good Agricultural Practices, including the use of organic manure and carefully applied inputs to support soil health and consistent yields.Riakiberu processes coffee using the fully washed method. After harvesting, cherries are depulped and fermented for 12 - 24 hours, depending on temperature and desired flavour development. The beans are then washed and dried on raised African beds for 10 - 22 days, where they are regularly turned to ensure even drying. A slower drying process contributes to greater balance, clarity, and complexity in the final cup.The factory also supports its farmers beyond production. Members can access farm inputs on credit and receive cash advances when needed, helping to ease financial pressure throughout the season. Environmental efforts include the use of wastewater soak pits and encouraging the planting of shade trees such as grevillea and macadamia, which support biodiversity and protect the coffee plants.

Kenya Ruiru 11, SL 28, Batian Washed Raspberry, red currant, citrus, floral Riakiberu Coffee Factory, established in 1994, is located in Kamacharia, Murang’a County, Kenya, at 1,650 meters above sea level. It serves 1,542 active smallholder farmers who mainly grow SL28, alongside smaller amounts of Batian and Ruiru 11. The region has two harvests each year: a smaller crop from March to May and the main harvest from October to December.The area’s red volcanic soils are rich in nutrients and, together with annual rainfall of around 1,200 mm and temperatures between 16 - 26°C, provide ideal conditions for high-quality coffee production. Farmers follow Good Agricultural Practices, including the use of organic manure and carefully applied inputs to support soil health and consistent yields.Riakiberu processes coffee using the fully washed method. After harvesting, cherries are depulped and fermented for 12 - 24 hours, depending on temperature and desired flavour development. The beans are then washed and dried on raised African beds for 10 - 22 days, where they are regularly turned to ensure even drying. A slower drying process contributes to greater balance, clarity, and complexity in the final cup.The factory also supports its farmers beyond production. Members can access farm inputs on credit and receive cash advances when needed, helping to ease financial pressure throughout the season. Environmental efforts include the use of wastewater soak pits and encouraging the planting of shade trees such as grevillea and macadamia, which support biodiversity and protect the coffee plants.