{"product_id":"kenya-kiambu-riara-estate-aa","title":"Kenya - Kiambu Riara Estate AA","description":"\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cem\u003e\"Upon grinding, the aroma presents dried plum, fresh plum, blackberry, and cranberry. On the palate, smoky plum and dried plum lead, followed by blackcurrant gummy and hawthorn plum cake. Hints of hand-rolled tobacco and cedar carry into a long finish, giving the cup a rich, deep, and powerful profile.\"\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eRiara Estate is a long-established Kenyan coffee farm in Kiambu, with its history reaching back to the 1920s. The estate was originally founded by settlers in the area and was later purchased in 1972 by KIST, a community-based organization. Today, the 74-hectare farm is managed by an eight-member committee and supported by workers from neighbouring villages. Its production model combines estate-level traceability with community participation, giving the coffee a clear identity from cultivation through processing. Riara’s work focuses on wet processing, raised-table drying, water conservation, and responsible wastewater management through designated pits.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eRiara Estate is located in Kiambu, one of Kenya’s most important coffee-producing regions. The farm sits at approximately 1,670 metres above sea level, within an area known for high rainfall, cooler highland temperatures, and red volcanic soils. These conditions reduce the need for irrigation and support steady cherry development throughout the harvest period. Kiambu’s upland zones have long been associated with structured acidity and citrus-driven cup profiles. The estate is also home to indigenous plants and animals, giving the coffee an ecological context beyond production alone.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThis lot represents a blend of Batian, SL28, SL34, and Ruiru 11 rather than a single-variety separation. SL28 and SL34 are historically important Kenyan selections, valued for their cup quality and their association with the country’s classic acidity and depth. Ruiru 11 and Batian were developed with stronger resistance to common coffee diseases, helping producers maintain agronomic resilience. Together, these varieties offer both quality potential and practical stability in the field. In Riara’s case, the blend reflects the estate’s planted composition and the way Kenyan lots are often built around farm-level separation rather than individual varietal isolation.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eFor this washed lot, ripe cherries are picked and depulped on the same day to begin processing with clean fruit. The coffee is then fermented in open-air concrete or cement tanks for approximately 24 to 48 hours, allowing the mucilage to break down before washing. After fermentation, the parchment is washed thoroughly through water channels to remove remaining mucilage. A secondary soaking stage follows, with the coffee held underwater for 12 to 72 hours, a step commonly associated with Kenyan washed processing. The parchment is then dried on raised tables, where airflow and careful turning support even moisture reduction before final preparation.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThis Riara Estate AA is shaped by the combination of Kiambu’s red volcanic soil, highland climate, and Kenya’s disciplined washed-processing tradition. The process emphasizes clarity, acidity, and structure rather than fermentation weight or fruit-overlay techniques. Raised-table drying helps preserve the clean profile developed during fermentation, washing, and soaking. The estate’s water-management practices also show a practical awareness of processing impact, especially in a system that depends on wet milling. The result is a traceable Kenyan estate coffee with a precise washed character and a profile rooted in one of the country’s classic growing regions.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eVariety : Batian, SL28, SL34, Ruiru 11\u003cbr\u003eAltitude : 1,670 MASL\u003cbr\u003eProcess : Washed\u003cbr\u003eOrigin : Riara Estate, Kiambu, Kenya\u003c\/p\u003e","brand":"Wes Ngopi?","offers":[{"title":"75G","offer_id":53860225057061,"sku":"kenya-028-001","price":23.03,"currency_code":"MYR","in_stock":true},{"title":"150G","offer_id":53860225089829,"sku":"kenya-028-002","price":39.2,"currency_code":"MYR","in_stock":true},{"title":"275G","offer_id":53860225122597,"sku":"kenya-028-003","price":71.54,"currency_code":"MYR","in_stock":true},{"title":"400G","offer_id":53860225155365,"sku":"kenya-028-004","price":98.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/7137\/1619\/files\/CoffeeProcessingBeans1080.png?v=1789806441","url":"https:\/\/wes-ngopi.com\/products\/kenya-kiambu-riara-estate-aa","provider":"Wes Ngopi?","version":"1.0","type":"link"}