BACKGROUND

Riakiberu factory was established at 1994. Kamacharia Farmers co-operative society was
registered under cooperative society act 1993 after the liquidation of the then Kagima Farmers
Co-operative society limited. Kamacharia society was registered under the cooperative society
act of 2000. It was formerly part of the Giant Tetu coffee farmer’s society. This factory has
1,542 active members.

LOCATION

Riakiberu coffee factory belongs to the Kamacharia Farmers Cooperative Society in Kamacharia
location, Murang’a County. It maximizes their production by following trainings in Good
Agricultural practices, with application of manure and inputs when required. The society is
made up of smallholders growing mainly SL28, with a small amount of Batian and Ruiru 11
varieties. This area has two harvests, one from March to May, and main harvest season being
from October to December

SOILS AND CLIMATE

Riakiberu Coffee Factory is dressed with red-volcanic soil that infuses it with all the mineral and
organic goodness necessary for optimum production. It experiences an annual rainfall of
1,200mm at 1,650m above sea level. In addition it enjoys cool temperatures of 16-26°C.

PROCESSING

Washing

During this process the cherry and mucilage surrounding the parchment is removed with the
use of friction, fermentation and water.
Once the ripe cherries have been picked, they are delivered to a wet mill where they are loaded
into a depulping machine which forces the beans out of the cherry. At this stage, the beans are
contained within the pulp of the cherry, also known as the mucilage. This sticky mucilage is
composed of natural sugars and alcohols and contributes massively to the sweetness, acidity
and overall flavour profile of the coffee.

Fermentation

Once the beans have been pulped, they are put into fermentation tanks for around 12-24 hours
dependent on temperature, though farmers are now experimenting with fermentation time to
develop different flavour profiles.
Fermentation results in the mucilage being broken down leaving the beans in their parchment
which are then ready to be washed. Once the beans have been washed they will feel gritty in
your hands which means they are now ready to be dried.
Drying process
At this stage, the parchment beans are taken to drying tables (raised African beds) for a period
of around 10-22 days where they are gently turned. It is widely accepted that a slower drying
time contributes to greater balance and complexity in the cup.