Located in Embu County, on the northeast side of Mount Kenya, the Rianjagi Cooperative produces coffee in the purest tradition. The cherries are hand-picked by small farms before being delivered to the factory and sorted according to their quality.
After pulping, the berries are fermented in vats overnight, washed, and then placed on elevated drying beds. The AA from this cooperative offers a very fruity taste with notes of papaya and guava, a heavy body, and bright but not overpowering acidity—a must try.
Sales for our Kenyan coffee support local communities, women, and youth through the collaboration of Vava Angwenyi and her B corp company.
This is un-roasted coffee ready to be roasted at home or your roastery.
The coffee grown within the Rianjagi cooperative communities are mostly SL-28 and SL-34, Ruiru 11, and Batian. Due to its location and micro-climate, coffee trees benefit from almost perfect growing conditions.
The cherries are handpicked by local farmers and then carried to the wet mill, where a floating process removes defects and sorts the coffee into different qualities and densities. The result in the cup is remarkable.
The cooperative is located in Embu county the northeastern slopes of Mount Kenya. With ideal coffee growing conditions, abundant rainfall throughout the year, and concentrated wet periods between March-June and October-December.
The average daily temperatures range from 10°C to 26°C, with considerable cooling occurring at night. The water used at the station for fermenting and washing the coffee is drawn from the nearby rivers and is re-circulated during processing for conservation purposes. After use, it is moved into soak pits away from water sources so that it does not pollute the area.
The Rianjagi Farmers Cooperative has been growing coffee since 1950. Membership consists of a collective of 1000+ active farmers that deliver ripe cherries to the washing station on the same picking day. Different varietals are processed here, all with outstanding aromas and flavor notes.