Nyeri County

Nyeri County, located on the high, volcanic slopes of Mount Kenya, is one of Kenya’s most celebrated coffee regions. With elevations between 1,400 and 2,300 meters, rich volcanic soils, and cool, misty highland climates, it produces some of the most vibrant and complex Arabica coffees in the world. Coffee is grown mainly by smallholder farmers who belong to cooperative societies that manage wet mills and ensure strict quality control through Kenya’s renowned washed processing and auction system.

The region’s dominant varieties—SL28, SL34, and Ruiru 11—thrive in Nyeri’s fertile soils, yielding coffees known for their bright, wine-like acidity, medium to full body, and expressive Flavors of blackcurrant, red berries, citrus, and delicate floral notes. Key coffee zones such as Tetu, Othaya, Mathira, and Kieni each contribute subtle differences in cup profile due to distinct microclimates.

Despite challenges including aging trees and climate variability, Nyeri remains a benchmark in specialty coffee thanks to ongoing investments in farm rejuvenation, research, and cooperative-led improvements. Its coffees are globally prized for their clarity, vibrancy, and refined fruit-forward character, making Nyeri one of Kenya’s most influential and premium coffee origins.