Coastal and Eastern Kenya (smaller pockets)
The Coastal and Eastern Kenya coffee zones cover areas stretching from the lower eastern slopes of Mount Kenya and the Machakos Hills to the Taita Hills and coastal hinterlands. Coffee in these regions is mainly grown in Machakos, Makueni, Kitui, Embu (lower zones), Meru South, Tharaka-Nithi, and Taita-Taveta counties, with smaller pockets in Kwale and Kilifi. These areas range in altitude from 900 to 1,700 meters above sea level, providing diverse growing conditions that influence coffee quality and yield.
The climate in Eastern and Coastal Kenya is semi-arid to sub-humid, with temperatures ranging between 18°C and 30°C and annual rainfall averaging 800–1,200 mm, mostly received during the long and short rains. Although rainfall is less consistent than in the Central Highlands, farmers utilize water harvesting, irrigation, and shade management to sustain coffee production. Soils vary from red volcanic in the upland zones to sandy loams and lateritic soils toward the coast, often requiring soil conservation and fertility management practices.
The main coffee varieties grown in Eastern and Coastal Kenya include Ruiru 11 and Batian, favored for their drought tolerance and disease resistance, while SL28 and SL34 are cultivated in higher-elevation zones where moisture and soil fertility are sufficient. Small amounts of Robusta are also grown in the lower, warmer parts of Taita-Taveta and coastal counties, where conditions are less suitable for Arabica.
Most coffee farms in these regions are managed by smallholder farmers with plots averaging less than two hectares. These farmers are organized into cooperative societies such as the Machakos Cooperative Union, Makueni Coffee Growers Cooperative, Kitui Coffee Cooperative Union, and Taita Taveta Coffee Cooperative Society. Coffee is often intercropped with drought-tolerant crops such as maize, cowpeas, pigeon peas, and fruit trees like mango and avocado, providing both shade and supplementary income.
Coffee processing in the Eastern and Coastal regions follows the traditional Kenyan method—fermentation, washing, and sun-drying on raised beds. Cooperative factories handle pulping and initial processing before the coffee is transported for grading and marketing through the Nairobi Coffee Exchange or through direct sales to specialty buyers. In recent years, some cooperatives have invested in eco-pulpers and water recycling systems to improve quality and sustainability.
Coffee from Eastern Kenya, particularly from Machakos and Makueni, is known for its mild acidity, nutty sweetness, and medium body, often displaying notes of chocolate, tropical fruits, and honey. Coastal coffees, though limited in volume, have a softer cup character with low acidity and smooth balance, suitable for blending or light roast profiles.
Recent developments in the region include the expansion of Batian and Ruiru 11 cultivation for climate resilience, the establishment of youth-led coffee nurseries and women-managed cooperatives in Makueni and Kitui, and renewed government and NGO support for irrigation and climate-smart farming. Specialty coffee buyers are also beginning to show interest in traceable microlots from Machakos and Taita Hills, recognizing the unique flavor profiles emerging from these drier zones
