Kenya’s Central Region stands as the beating heart of the nation’s coffee industry, producing the majority of the country’s most celebrated specialty coffees. With more than 600,000 smallholder farmers farming fewer than 5 acres each, composing 99% of the coffee farming population, this region delivers beans that are revered worldwide for their bright acidity, complex fruit-forward profiles, and exceptional cup clarity. Their farms cover more than 75% of total coffee growing land and produce nearly 70% of the country’s coffee.
The Central Highlands—encompassing Kiambu, Murang’a, Kirinyaga, and Nyeri counties—benefit from fertile volcanic soils, high altitudes ranging from 1,200 to 2,300 meters above sea level, and a temperate climate with moderate rainfall. These conditions create the ideal environment for cultivating Kenya’s legendary Arabica coffees.
