Embu & Meru Counties

Embu County lies on the southeastern slopes of Mount Kenya, sharing many of the high-altitude advantages seen in Nyeri and Kirinyaga. With elevations ranging from 1,200 to 1,900 meters, fertile volcanic soils, and reliable rainfall, Embu produces consistently clean, bright, and well-structured Arabica coffees. Most farmers are smallholders who deliver cherries to cooperative-run wet mills known for meticulous washed processing.

Coffee varieties like SL28, SL34, and Ruiru 11 dominate, yielding flavour profiles with citrus brightness, red berry sweetness, floral aromatics, and a crisp, wine-like acidity. Embu coffees tend to be slightly more structured and juicier compared to neighbouring regions, offering excellent clarity and balance. Cooperative societies and quality-focused exporters continue to invest in improved processing, helping Embu emerge as one of Kenya’s most reliable specialty origins.

Meru County, located north and northeast of Mount Kenya, features elevations between 1,400 and 2,100 meters, diverse microclimates, and rich volcanic and loamy soils. These conditions support production of high-quality Arabica, grown mainly by smallholder farmers organized into cooperatives. Meru benefits from the mountain’s cool, humid air and well-spaced rainfall, giving cherries a slow maturation period that enhances sweetness and acidity.

Known for coffees that are bright, fruity, and aromatic, Meru cups often show notes of blackberry, plum, citrus, tropical fruit, and delicate florals, with a smooth, rounded body. The region produces some of the most nuanced and elegantly sweet coffees in the Mount Kenya belt. Investments in quality programs and the introduction of disease-resistant varieties have strengthened Meru’s position in the specialty market.