Raikiberu 250g

Black currants, sweet syrup like mouthfeel and an aftertaste with dry notes of cranberry.
  • Very high quality.
  • Fermented in large tanks for between 12 and 24 hours.
  • SL28, Ruiru 11, Batian.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: September 6th.

Flat rate shipping

Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $63)*

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Expect notes of:

Syrup

Black Currant

Cranberry

The Coffee

Riakiberu

Riakiberu uses a traditional Kenyan process, where the cherries are first depulped mechanically, as soon as they arrive at the factory. This leaves the seeds covered in a layer of fruity pulp, or mucilage. The mucilage is fermented in large tanks for between 12 and 24 hours, allowing it to be broken down so that it is able to be thoroughly ‘washed’ from the seeds, using long washing channels. Then, before drying, the cherries are taken to another set of fermentation tanks and fermented again under water, normally for a shorter time, between 10 and 12 hours. This ‘double soak’ is popular in Kenya, and is useful not only for enhancing the cleanliness and intensity of the final cup, but also as a second opportunity to sort for lower density floating seeds, as these are often of lower quality, or from unripe cherries. This attention to detail is the reason Kenyan coffees are so consistently of very high quality, and why they carry a price premium above most other producing countries.

Kenya

The Riakiberu Coffee Factory

The Riakiberu Coffee Factory is owned by the Kamacharia Farmers Co-operative Society, established in 1994. The co-op has 1400 members, scattered throughout the area around the village of Kamacharia, where the factory is located. The factory is located at 1650 masl, in the Muranga Region, just 4 km from the border with Nyeri county. The region lies slightly further to the south of Mt Kenya than many of the more famed Kenyan growing regions, closer to the Aberdare mountain range to the west. Due to the washing process, the factory has quite a high water usage, so has to be careful with the disposal of wastewater contaminated by coffee fermentation. Currently, the soak pits are dug away from local water sources to avoid contamination of drinking water, but further investment will see a move towards more treatment and reuse of wastewater.

Technical
Data

Cooperative Kamacharia FCS
Region Muranga
Altitude 1700 masl
Varietals SL-28 & SL-34
Process Washed
Harvest January 2018

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

Coffee

It's a fruit

High quality coffee cherries grow at high altitude in tropical regions around the world. Just like any other fruit, as soon as it is picked and processed, the coffee’s quality will start to degrade, and the bright flavours we so enjoy will start to fade. It is for this reason that we at La Cabra choose to reflect the rapidly varying seasonality of coffee so closely in our offering. From Ethiopia and Kenya in high summer, to Costa Rica and El Salvador in autumn, you can be sure of transparent and fresh coffee experiences, whatever the season.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Subscribe

La Cabra Newsletter

Subscribe to our newsletter and get news and stories from the world of La Cabra

Kr. 124,00

QTY:
Black currants, sweet syrup like mouthfeel and an aftertaste with dry notes of cranberry.
  • Very high quality.
  • Fermented in large tanks for between 12 and 24 hours.
  • SL28, Ruiru 11, Batian.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: September 6th.

Flat rate shipping

Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $63)*

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Expect notes of:

Syrup

Black Currant

Cranberry

The Coffee

Riakiberu

Riakiberu uses a traditional Kenyan process, where the cherries are first depulped mechanically, as soon as they arrive at the factory. This leaves the seeds covered in a layer of fruity pulp, or mucilage. The mucilage is fermented in large tanks for between 12 and 24 hours, allowing it to be broken down so that it is able to be thoroughly ‘washed’ from the seeds, using long washing channels. Then, before drying, the cherries are taken to another set of fermentation tanks and fermented again under water, normally for a shorter time, between 10 and 12 hours. This ‘double soak’ is popular in Kenya, and is useful not only for enhancing the cleanliness and intensity of the final cup, but also as a second opportunity to sort for lower density floating seeds, as these are often of lower quality, or from unripe cherries. This attention to detail is the reason Kenyan coffees are so consistently of very high quality, and why they carry a price premium above most other producing countries.

Kenya

The Riakiberu Coffee Factory

The Riakiberu Coffee Factory is owned by the Kamacharia Farmers Co-operative Society, established in 1994. The co-op has 1400 members, scattered throughout the area around the village of Kamacharia, where the factory is located. The factory is located at 1650 masl, in the Muranga Region, just 4 km from the border with Nyeri county. The region lies slightly further to the south of Mt Kenya than many of the more famed Kenyan growing regions, closer to the Aberdare mountain range to the west. Due to the washing process, the factory has quite a high water usage, so has to be careful with the disposal of wastewater contaminated by coffee fermentation. Currently, the soak pits are dug away from local water sources to avoid contamination of drinking water, but further investment will see a move towards more treatment and reuse of wastewater.

Technical
Data

Cooperative Kamacharia FCS
Region Muranga
Altitude 1700 masl
Varietals SL-28 & SL-34
Process Washed
Harvest January 2018

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

Coffee

It's a fruit

High quality coffee cherries grow at high altitude in tropical regions around the world. Just like any other fruit, as soon as it is picked and processed, the coffee’s quality will start to degrade, and the bright flavours we so enjoy will start to fade. It is for this reason that we at La Cabra choose to reflect the rapidly varying seasonality of coffee so closely in our offering. From Ethiopia and Kenya in high summer, to Costa Rica and El Salvador in autumn, you can be sure of transparent and fresh coffee experiences, whatever the season.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Subscribe

La Cabra Newsletter

Subscribe to our newsletter and get news and stories from the world of La Cabra