KEN-002 | Kenya AA Riakiberu
AA Riakiberu
Kenya
Style:
Washed
Varietal:
SL-28, SL-34, Ruiru 11, Batian
AA Riakiberu
From the lush highlands of Murang’a County, Kenya, comes the AA Riakiberu #018, a washed coffee celebrated for its clarity, structure, and refined sweetness. Harvested at 1,650 meters above sea level, this lot is processed at the Riakiberu Factory, part of the Kamacharia Farmers Co-operative Society, which represents over 1,500 smallholder producers. The cooperative’s commitment to quality and meticulous processing elevates this coffee to the highest level of Kenya’s grading system — AA — signifying large, uniform beans and a cup bursting with complexity.
Expect a vibrant sensory experience: sweet red currant and raspberry brightness, balanced by brown sugar richness and subtle herbal undertones. It’s a beautiful representation of Kenya’s classic terroir — lively, elegant, and deeply satisfying.
The Farm
The Riakiberu Factory, established in 1994, lies in the foothills of the Aberdare mountain range, in an area defined by volcanic soils, cool temperatures (16–26°C), and steady rainfall throughout the year. These conditions foster slow cherry maturation and exceptional flavor development.
Smallholder farmers here typically cultivate coffee on tiny family plots, often intercropped with bananas, maize, and macadamia trees. They deliver ripe cherries to the factory for wet processing, where they are pulped, fermented, washed, and sun-dried on raised beds — a method that highlights Kenya’s signature cup clarity and layered acidity. This meticulous process reflects generations of collective expertise and a shared belief that every step, from soil to drying bed, contributes to quality.
The Varieties
SL28 & SL34
The backbone of this lot, SL28 and SL34, are legendary Kenyan cultivars developed in the early 20th century by Scott Agricultural Laboratories. Renowned for their cup quality, they produce coffees with exceptional sweetness, bright acidity, and deep fruit tones — hallmarks of classic Kenyan profiles. These varieties thrive in the high altitudes and red volcanic soils of Murang’a, yielding complex flavors of blackcurrant, citrus, and florals. Their resilience and expressive character have made them icons of specialty coffee worldwide, embodying the best of Kenya’s coffee heritage.
Ruiru 11 & Batian
Complementing the SLs, the Ruiru 11 and Batian varieties represent Kenya’s modern response to disease and climate challenges. Ruiru 11, released in the 1980s, was bred for resistance to coffee leaf rust and CBD (coffee berry disease) while maintaining the sensory quality of its Bourbon and SL lineage. Batian, introduced later, continues this legacy, combining high yield potential with excellent cup characteristics. Together, these newer varieties bring balance, body, and a subtle sweetness to the blend — adding structure and consistency while honoring Kenya’s innovative approach to sustainable coffee production.
Our Vision
At Parcel, our commitment is to honor these roots by providing every coffee lover with an authentic experience — one that embraces history, terroir, and innovation. Through partnerships with cooperatives like Kamacharia Farmers Society, we seek to showcase not only Kenya’s distinctive flavor profiles but also the collective effort and expertise that make them possible. Each cup of Riakiberu is a story of community, resilience, and craftsmanship — and a celebration of what coffee can be when passion meets purpose.
