Aberdare Range (Central Highlands)

Aberdare Range (Central Highlands) 

The Aberdare range lies to the west of Mount Kenya and stretches across parts of Nyeri country (western side), Murang’a county, Nyandrua county and kiambu county making part of Kenya’s central highlands between the Great Rift Valley and Mount Kenya. Aberdare Range sits on 1,500-2,200 meters above sea level elevation. The mountain slopes receive abundant rainfall and are covered with deep volcanic soil. The high altitude slows coffee cherry maturation, allowing complex flavour development. 

        Aberdare has climates ranging from 14 to 25c and has rainfall of 1200-2,000mm per year in bimodal patterns. The area’s cool mists and consistent rainfall create ideal moisture for Arabica coffee trees. Aberdare grows various verities such as SL28 (high cup quality, fruity and winey character), SL34 (drought-tolerant and robust under mid-altitude conditions), RUIRU 11 and BATIAN (improved varieties resistant to coffee berry disease and leaf rust. Aberdare farmers are mostly smallholders managing less than 2 hectares. These farmers are organized into cooperatives such as; Gikanda farmers cooperative (Nyeri), Kigumo and Kangunu societies (Murang’a), Kiambu coffee growers cooperative.

                  Coffee processing here is as of kenya’s signature clean bright cup washed. Washed/ wet –processed coffee is fermented, washed and sun dried on raised beds. Beans are graded by size and density (AA, AB, PB, C, and T) at last they are sold via the Nairobi Coffee Exchange (NCE) or through direct specialty trade channels. Aberdare coffee is prized for their distinct flavour complexity. Bright, wine-like acidity, medium to full body, berry, citrus, floral, clean and sweet finish notes.

           Aberdare coffee is key source of foreign exchange and household income; it supports thousands of rural families in the Aberdare foothills. Cooperative reforms and traceability initiatives are helping farmers earn better prices. Therefore current trends show efforts towards increased adoption of Batian variety due to disease resilience, Sustainability and climate adaptation practices expanding (shade planting, soil conservation), Growth in microlot production and direct export partnerships with specialty roasters, More youth involvement and digital traceability platforms for cooperatives.