Kenya — Riakiberu Coffee Factory AA (Washed)

Tastes Like — 🍇 Currants • 🍊 Citrus • 💧 Juicy

DETAILS

• Producer: Riakiberu Coffee Factory (1500+ Smallholders)
• Farm: Kamacharia Farmers Cooperative Society
• Region: Murang'a County, Kenya
• Varietal: Ruiru 11, SL28, Batian
• Process: Washed
• Altitude: 1650 MASL
• Grade: AA
• Size: 250g

INTRO

We are excited to introduce this coffee to our line-up for the very first time. Sourced from Riakiberu Coffee Factory, part of the Kamacharia Farmers Cooperative Society in Murang'a County, this lot represents the work of over 1,500 dedicated smallholder farmers. Established in 1994, Riakiberu is thoughtfully managed by a committed team overseeing everything from grading and payments to farmer support—ensuring consistency, quality, and a strong community focus in every harvest.

THE PRODUCER

Grown at 1650 metres above sea level in rich red volcanic soils and a cool highland climate, the conditions here are ideal for producing Kenya's signature bright, structured cup profile. The cooperative's committed management team oversees every aspect of production, from cherry delivery through grading and farmer payments, ensuring both quality and community support remain priorities.

THE PROCESS

The Washed process at Riakiberu Coffee Factory involves:

• 🍒 Cherry Selection — Careful selection from 1500+ smallholder farmers
• 🔧 De-Pulping — Mechanical removal of skin and mucilage
• 💧 Fermentation — Controlled wet fermentation
• 🚿 Washing — Thorough washing in clean water
• ☀️ Drying — Careful drying on raised beds

This meticulous processing creates Kenya's signature bright, structured cup profile.

THE CUP

Showcases Kenya's signature bright, structured profile from Murang'a County. Currants, citrus, and juicy character with exceptional clarity. A classic Kenyan AA from rich volcanic soils and cool highland climate.

Flavour Notes

• 🍇 Currants
• 🍊 Citrus
• 💧 Juicy

What is the roast recency?

Prolog doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Prolog typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.